Best Barefoot Contessa Tomato Feta Salad Recipes

Tomato Feta Salad - Barefoot Contessa - Ina Garten image

Provided by Cristina Barry

Categories < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

4 pints grape tomatoes
1 1/2 cups small-diced red onions (2 onions)
1/4 cup good white wine vinegar
6 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1/4 cup chopped fresh basil leaf
1/4 cup chopped fresh parsley leaves
1 1/2 lbs feta cheese

Steps:

Cut the tomatoes in half and place them in a large bowl.
Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well.
Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible.
Gently fold it into the salad and serve at room temperature.

Nutrition Facts : Calories 240.1, Fat 19.2, SaturatedFat 9.5, Cholesterol 50.6, Sodium 1226.5, Carbohydrate 9.2, Fiber 1.5, Sugar 3.2, Protein 9.2

TOMATO FETA SALAD BY BAREFOOT CONTESSA image

Categories Salad

Yield 8 servings

Number Of Ingredients 9

3 pints (6 cups) cherry tomatoes
3/4 pound good feta cheese
1 small red onion, chopped
3 tablespoons white wine or Champagne vinegar
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley

Steps:

Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.

BAREFOOT CONTESSA TOMATO FETA SALAD image

Yield 6 Servings

Number Of Ingredients 9

2 pints cherry tomatoes (red or mixed colors)
3/4 cup red onion, fine dice
2 tablespoons good white wine vinegar or champagne vinegar
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chopped
2 tablespoons Italian flat leaf parsley, chopped
3/4 pound feta cheese (we're fond of the Israeli feta from Trader Joe's)

Steps:

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta into 1/2-inch dice. Gently fold into the salad and serve at room temperature.