Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint

Last week, my friend Rachel split her CSA's tomato haul with me. When she spoke about it, I expected a few pounds of produce, maybe 10 or 15 individual 'maters at most. There would be a salsa, maybe a sauce, and it’d be done. No sweat. 40 yellow tomatoes later, plans changed. What does one do with 40 yellow tomatoes? I had no idea, but since the husband-elect and I were traveling for the weekend, they had to be used up, fast. So, an APB went out to my blog readers, who had all kinds of ideas, from yellow tomato soup (five thumbs up) to Provencal stuffed tomatoes (watery, but good on pasta) to freezing any leftovers (done and done). Lunch that day came courtesy of Kalyn’s Kitchen, a South Beach Diet-oriented site with well over 40 billion recipes. Fortunately, yellow tomato salad with roasted red pepper, feta, and mint was among them. It was fast (came together in about 30 seconds), fresh, and delicious, and had prettier colors than a bag of Skittles. Do not adjust your computers—that’s actually what the salad looks like. My version uses slightly less olive oil than Kalyn’s, which is possible because the tomatoes themselves produce so much moisture. Feel free to use jarred or newly roasted red peppers, as well. Either will produce excellent results. Next time you have 40 tomatoes lying around, you have some options. Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint About the author: Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us every Monday.

Photo by Chris D.
Adapted from seriouseats.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Adapted from seriouseats.com

Ingredients

  • 4 to 5

    large yellow tomatoes (or any vine-ripened tomato)

  • 1

    cup coarsely chopped roasted red bell peppers

  • 1/4

    cup chopped fresh mint

  • 2

    tablespoons crumbled reduced-fat feta

  • Sea salt and fresh ground black pepper to taste

  • For the dressing

  • 4

    teaspoons olive oil

  • 2

    teaspoons fresh lemon juice

Directions

1 Chop red peppers and place in small bowl. Whisk together olive oil and lemon juice, stir into peppers and let them marinate while you prep other ingredients. 2 Put tomatoes, peppers with dressing, and mint into a bowl and gently combine. Arrange salad on individual plates, crumble feta over, and serve at room temperature.

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