The best tomatoes of year are here now

Tangy Tomato Strawberry Salad

Serves 4

1 1/2 cups grape tomatoes, halved and seeded 

1 cup diced fresh strawberries 

2 tablespoons honey

1 tablespoon balsamic vinegar

1 teaspoon olive oil

Pinch of salt or to taste

2 ounces feta cheese

1/4 cup walnuts

4 cups baby greens or baby spinach

Drain tomatoes and strawberries in a colander to reduce excess juice and pat dry with paper towels if necessary. Combine honey, vinegar and salt in a small bowl. Whisk together to dissolve honey and then whisk in oil until completely blended. Pour over tomatoes and strawberries, stir to coat, and marinate for 10 minutes. 

While salad marinates, place walnuts in a food processor and pulse until coarsely ground. Add feta cheese and pulse just until mixed. Divide greens onto 4 individual plates or a serving platter. Using a slotted spoon, top greens with tomato-strawberry mixture, reserving juice. Sprinkle salad with feta-walnut mixture, and drizzle with remaining dressing just before serving.

Submitted by Cindy Kerschner, Schnecksville

 

 

 

Tomato-Watermelon Salad 

Serves 6 

2 tablespoons sliced almonds