Dana Slatkin

Tomato Feta Salad with Fig Balsamic Vinegar

Tomato Feta SaladAnnouncing the winner of the August Cooking Contest! Katia Ratkovtitch, a student at the University of California at Davis, writes: “This is a simple yet absolutely fabulous tomato salad that I have been making recently. I’ve been really trying to capitalize on the deliciously fresh tomatoes this summer.”


This is the kind of recipe I wish I had come up with myself! It’s a riff on a classic that delivers unexpected punches like briny capers, tangy feta, and ambrosial Fig Balsamic Vinegar.

Katia, who has been gravitating to the kitchen since the age of 9, says: “Cooking makes me happy, brings people together, and lets me explore the flavors of exotic lands when I don’t have the opportunity to travel.” You can follow her adventures at Awaken Your Wanderlust.

What I love about Katia’s salad is her youthful approach — no recipe, no quantities, no fuss. The straightforward ingredients, when mingled together, combine into one sophisticated forkful. The only bits I would measure out are the balsamic vinegar and olive oil, just to ensure the proper proportions (one to two). Crumbled goat cheese or sliced fresh mozzarella would be delicious in place of the feta; you could also add olives, chick peas, pine nuts, and/or flaked tuna. Light but satisfying, it’s a one-dish meal to high-five the summer.

Enter the September Cooking Contest with your favorite fruit recipe for a chance to win our coolest kitchen swag!

For more tantalizing ways to use summer tomatoes, try these simple and sensational recipes: Tomato Cheddar Salad; Avocado, Tomato and Egg Salad; Spicy Tomato Chutney; Fresh Tomato Porcini Risotto; and my signature Tomato Mozzarella Tower.

Photo credit: blog.lbsgoodspoon.com

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