Of course, this salad can be used year-round, but I seem to gravitate to red and green foods to highlight my holiday table each year. I use my own salad dressing on Ina’s classic Tomato Feta Salad. I also adjust the ingredients, since her recipe makes enough for 12 servings.
This is how I adapted Ina’s recipe:
Slice two-thirds of one box of grape tomatoes, preferably red for Christmas. Chop and dice 1/2 medium red onion. Divide 1/2 of one cube of low-fat Feta cheese into medium-sized pieces. Combine these ingredients into a bowl. Then, season with salt, pepper, dried or fresh basil, and fresh parsley. Chill until ready to mix with oil and vinegar dressing.
3 tablespoons Fustini’s lemon olive oil to 1 tablespoon distilled white vinegar. Mix well.
Just before serving, mix dressing over the salad to taste. I simply drizzle some of the dressing over the salad. Some guests may like more. The flavor of the lemon dressing is delicious with the tomatoes. Serve over arugula leaves in a small bowl.