Ingredients
6 roma (plum) tomatoes, quartered lengthwise
1 to 3 garlic cloves, peeled and minced (or sliced)
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
2 ounces tomato-basil feta cheese, crumbled
Preparation
In a large bowl, toss together tomatoes, garlic, basil, olive oil, balsamic vinegar, and feta cheese. Chill in the refrigerator for 10 minutes before serving.
