If I could eat Heirloom Tomato Feta Salad with olive oil and herbs all year round I would be a very happy camper.

It is so fresh, sweet, savory, simple, pretty and most importantly delicious salad. One my favorite August salads when tomatoes are at the peak of the season; juicy and tasty!

When I was younger I hated cooked tomatoes or chunky tomatoes in meals. However, I absolutely loved eating tomatoes like an apple, just with a sprinkle of salt.

That is all I needed to survive hot summer days. I am still not a big fan of summer months, but I sure love its delicious produce; tomatoes, watermelon, peaches, cherries, cucumbers, etc., to name just a few of my favorite produce.

I know that most of the time you would see these tomatoes in a popular Italian dish, Caprese with mozzarella and basil drizzled with good olive oil. I wanted to make a conscious twist with Greek imported olive oil and feta cheese. Should we just call this one Greek Style Tomato Feta salad?

I am all for it if you are. Haha

CLICK HERE FOR TASTY DINNER IDEAS

Anyhow, you guys going to love it. Well, I am almost certain that you will. My daughter and I, we are huge tomato lovers, so we ate it until it was gone.

On the other hand, my boys are not, so two of us had a pleasure to enjoy this one for lunch with some grilled burgers.

If you try Heirloom Tomato Feta Salad Recipe or any other from my blog, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking

Thank you so much in advance for trying my recipes. I really appreciate it!

You might also like:

CUCUMBER, TOMATO AND MOZZARELLA CHEESE SALAD

CUCUMBER RADISH SALAD RECIPE

SUMMER SALAD

VEGETARIAN PASTA SALAD RECIPE

Yield: Serves 4

Heirloom Tomato Feta Salad

Print

An easy and simple summer salad.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 3-5 different types of tomatoes
• Generous pinch kosher salt
• Generous pinch ground black pepper
• 1 teaspoon lemon juice, or balsamic vinegar if you prefer
• 1 block or chunk feta cheese, 7-8 oz
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Fresh Oregano for garnish, optional

Instructions

1. Wash tomatoes then using sharp knife make about 1/4 inch slices. You don't want them too thin but not to thick either. Depending on how many serving you want, you can totally use half of each tomato since some are pretty large. I was serving 4 people so I used all of it. If you have any leftovers you can bake a galette or add on pizza.
2. Season tomatoes with salt just before serving, and before adding cheese. This way the salt will not start breaking the tomato slices. Same goes for any addition of acidities like vinegar or lemon juice. Do it right before serving.
3. Now take the cheese out of the box and slice into cubes. Use some kitchen paper towel to dry them a bit if needed.
4. Add Cheese son top of the tomatoes, drizzle with olive oil, then add a sprinkle of dried oregano and garnish with fresh oregano.
5. You can use only one, but dried have its own aroma and fresh brings even more freshness which is the perfect combo for this salad.
   

Notes

You can add some olives or parsley.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart.

My family sincerely loved this caramelized onion tart with delicious creme fraiche.

As one would expect, we made many delicious and easy dishes using Minerva Dairy Butter;

Such as silky, soft and creamy scrambled eggs, sauteed Lyonnaise Potatoes, which I will share a recipe soon with you all, rich and lush spinach, and so forth.

However, so far this tart has been such a genuine masterpiece. I absolutely love serving it with lemon chicken or my famous pork schnitzels.

Therefore, I would not only recommend this butter for sauteing but for baking and just spreading on your morning toast as well. This butter is a real jam. Lusciously delicious! Best butter that you will ever put in your mouth.

Minerva Dairy, America’s oldest family-owned creamery, just re-vamped their brand and packaging this year in honor of their 125th anniversary. I partnered with them to celebrate this special anniversary.

125th Birthday? Wow! Can you even imagine? Alright folks, let’s churn this thing up.

I brainstormed quite a few recipes using this amazing butter as they sent me three kinds; unsalted, sea salt and with garlic and herbs.

CLICK HERE FOR SIMILAR RECIPES

Don’t you just love butter with 85% butterfat and high-quality? You cannot possibly ask for more.

Also, its made by 6 generations of Butter Makers and made from pasture-raised cow milk. Again, yes, indeed they are America’s oldest family-owned creamery. That is why this butter is creamy heaven.

It also reminds me of my childhood, and I will tell you a tiny fact about me. One of my absolute favorite treats growing up was butter and a drizzle of pure homemade honey from my neighbors.

I would enjoy this every single day either after school or on weekends when I played all day outside. Till this day, not even one decadent dessert would replace a freshly baked bread with butter and a drizzle of honey.

Those memories I treasure and cherish and on occasion celebrate by eating my favorite treats.

Yield: Serves 6

Caramelized Onion Tart

Print

If you want to churn your recipe up to the next level, I encourage you to use Minerva tasty butter to make my Caramelized Onion Tart recipe. It’s easy, tasty and a perfect appetizer for entertaining.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 2 Sheets Puff Pastry
• 2 pounds Onions, sliced into thicker rings, preferably Vidalia Onions
• 3 tablespoons Minerva Dairy Unsalted Butter
• 1 tablespoon Olive Oil
• 1/4-1/2 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 2 Springs of Fresh Thyme, plus for garnish
• 4 tablespoons Creme Fraiche

Instructions

Caramelized Onions:

1. Melt the butter, then add oil in a large skillet. Add thick onion slices and turn the heat to medium. stir to coat for a bit and do not touch it until you see the onion changing color from the bottom. You can check by flipping one or two after 5 to 7 minutes.
   
2. This is the beginning of caramelization. I do not add sugar, but I use sweet yellow onions which will give you an excellent caramelization of onions.
   
3. Now, add the thyme, salt, and ground black pepper to the skillet and stir. Turn the heat to medium-low heat until the onions are completely translucent and caramelized. It will take around 30 to 40 minutes depending on your stove, skillet, etc. Remove from heat and allow to cool slightly.

Assembly:

1. Preheat oven to 400 degrees Fahrenheit (190C)
   
2. Thaw your frozen puff pastry, preferably in the fridge, overnight.
   
3. Unfold your pastry only when fully thawed.
   
4. Flour your work surface and your rolling pin. Use restraint with your rolling pin and just slightly roll. Use a fork and make small punching holes all around the bottom of the puff pastry.
   
5. Add Creme Fraiche on the top of the pastry then slightly fold ends of the pastry, as shown on the pic. If you do not have Creme Fraiche, check notes below.
   
6. As you see on step by step instructions make sure the pastry has four edges in order to hold the onions. You may make it as traditionally rectangular or bake in the circular baking tart pan.
   
7. Bake between 15 and 17 minutes, depending on your oven. The pastry needs to be golden.
   
8. Take it out and allow it to cool down for a minute or two before slicing.
   

Notes

Easy Creme Fraiche Substitute:

• Mix 1 cup heavy cream and 1/4 cup whole milk sour cream together.
  
• I like mixing it n the jar or a container with a fitted lid, but you can pour the mixture into a jar as well, cover and let stand in a warm place for about 8 hours.
  
• Then stir and refrigerate for 24 hours before serving.
  

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 247Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 27mgSodium: 313mgCarbohydrates: 24gFiber: 3gSugar: 10gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Skillet Grilled Tofu Salad is one delightful meal. It is pretty and tasty. The first time I tried tofu was about 10 years ago, and let me tell you, I was not a big fan.

I know now why the first time I made tofu it did not taste as good.

To be honest, It looked so appetizing like a block of delicious cheese but it didn’t taste like cheese at all.

So, I started experimenting with different flavors to eat tofu. Right now, I absolutely enjoy tofu.

Click here for more recipes with tofu

I retained exactly the same unpleasant factual structure of “Yuck!” when I tried Avocado for the first time or Peanut Butter.

I did not grow up with those foods. By all means, I believe that we had them around in certain local stores, but I have never, ever taste them.

I know that you are laughing, or shaking your head, but seriously the first time I tried delicious Peanut butter I was in my late teens, like 18 years old.

Well, I took peanut butter straight from the jar and almost puked. I know, I went away from the specific topic of this recipe.

BAKED TOFU WITH MUSHROOMS

However, I just wanted to tell you that all those foods that I positively hated or didn’t grow up eating, now I genuinely love.

Tofu is amazing in hearty soups, stews, in smoothies, fried or grilled. I sincerely love pan frying with panko breadcrumbs, video here or just adding to my kimchi jjigae for example. 

I still have people asking me how the tofu tastes? It tastes like nothing, literally.

It is like a sponge, so you got to season it so the tofu could absorb the aroma and flavor. I hope you give tofu a chance. Always get organic kind. Tofu is not expensive so invest in good organic foods.

I hope you try this easy Skillet Grilled Tofu Salad recipe because it is truly delicious.

Hey, and if you try this recipe or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3

Yield: Serves 4 to 6

Skillet Grilled Tofu Salad

Print

Healthy and easy salad with tofu.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 1 pack First or Extra Firm Organic Tofu
• Salt to taste about 1/4 teaspoon on each side
• 1 teaspoon Mesquite Seasoning McCormick brand or similar
• Oil to coat the skillet

Salad

• Mixed baby greens or Arugula any on hand
• Tomatoes

Dressing

• 3 tbsp. Olive Oil
• 1 tbsp. Lemon juice
• 1/2 tsp. Oregano
• 1/2 tsp. Minced Garlic
• Pinch of Chili Flakes
• Salt to taste

Instructions

1. Squeeze as much water from the tofu as you can. I add just enjoy pressure not to break tofu block. Wrap in a couple of sheets of kitchen paper towel and keep pat drying it.
2. Add Salt on all sides a bit then keep lightly squeezing water out of the tofu.
3. Slice tofu into equal slices and add a bit of salt to taste then Mesquite Seasoning. A good pinch of seasoning, You can add any seasoning that you like or prefer, it doesn't have to necessarily be Mesquite Seasoning.
4. Heat a cast iron skillet or any pan that got grill marks. You can also use a regular pan if you do not have a grill pan. Add a drizzle of oil and allow it to heat up. Turn the heat to medium-high and add tofu.
5. Allow tofu to cook or grill on each side for about 2-3 minutes, or until you see that it is getting nicely golden. Flip on the other side and grill until golden.
6. Prep mixed greens on the side, dress them nicely with the olive oil-lemon vinaigrette and serve on a large platter. Arrange Tofu on top of the greens then add some tomatoes or any other fruit/ veggies that you would like. Drizzle some more dressing and serve. 

Notes

You may use any dressing that you prefer. Personally, I just love olive oil-lemon vinaigrette. Also, my kids were dipping the tofu into buffalo-ranch and they loved it. For the tofu to taste good you got to season it to taste, simple as that.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest