NuM NuM

Tonight was leftovers night. Lobster made us some sammies from our pumpkin meatballs and I made a turkey burger and this tomato feta salad. The salad was very refreshing and a nice compliment with the burger and sammie. It's so nice when you're able to make a meal and morph the leftovers into something completely different. I have also discovered a new love for burgers and will be making them more and more and more often :)


*The turkey burgers were based off this recipe.

Tomato Feta Salad - 20 servings
Adapted from Barefoot Contessa

4 pints grape tomatoes, red or mixed colors
1 1/2 cups small-diced red onion (2 onions)
1/4 cup good white wine vinegar
6 tablespoons good olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese
Directions
Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.