CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

Logo_Member_White.png

TOMATO AND FETA SALAD

TOMATO AND FETA SALAD
Recipe courtesy of Marcelle Bienvenu
Servings: 6
• 1 cup crumbled feta
• 1/4 cup finely chopped sweet onions
• 1/2 cup seeded Kalamata olives
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon chopped fresh basil leaves
• 6 medium-sized ripe tomatoes (about 2 1/2 pounds), cut into wedges
• Salt and freshly ground black pepper, to taste
• 3 tablespoons virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Creole mustard

In a salad bowl, combine the feta, onions, olives, cilantro, basil and
tomatoes. Season with salt and pepper.
In a small bowl, combine the olive oil, vinegar and mustard; whisk to
blend. Drizzle over the salad and toss gently. Cover and chill for a few
minutes before serving.

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