Description
Bright, flavorful, and packed with nutrients, this tomato feta salad with microgreens is an ideal side dish for any occasion. It’s not just delicious; it’s also a powerhouse of essential nutrients, including protein, healthy fats, fiber, vitamins, and minerals. With a few simple preparation tips, this tomato salad can be a healthy choice even for those who are sensitive to nightshades or following a low-lectin diet.
Ingredients
- 3–4 large heirloom tomatoes (approximately 800 grams total)
- 100 grams feta cheese, crumbled
- 1 shallot, finely sliced
- 2 generous handfuls of microgreens (broccoli and arugula)
- 1 tablespoon unfiltered wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Prepare the Tomatoes: Choose vine ripen tomatoes that are easy to peel, and have a lot of pulp and not many seeds. Peel and deseed the tomatoes, then chop them into bite-sized pieces. Arrange the chopped tomatoes on a serving platter.
- Assemble the Salad: Evenly distribute the finely sliced shallot over the tomatoes. Sprinkle the crumbled feta cheese on top and gently toss the ingredients together.
- Make the Dressing: In a small jar, combine the wine vinegar, olive oil, salt, and freshly ground black pepper. Shake well until the dressing is emulsified.
- Dress the Salad: Drizzle the dressing over the salad and toss gently to coat.
- Finish and Serve: Top the salad with the broccoli and arugula microgreens. Serve immediately as tapas or a side dish.
