Warm Tomato Salad with Olives and Feta
Total Time: 25 minutes | Prep Time: 15 minutes | Cook Time: 10 minutes | Serves: 4
INGREDIENTS
- 4 MightyVine® Beefsteak Tomatoes, sliced & halved
- 2 garlic cloves, thinly sliced
- ½ scotch bonnet pepper, thinly sliced
- 1 ½ oz feta cheese, crumbled
- ⅓ cup green olives, pitted & chopped
- ⅓ cup extra-virgin olive oil
- 1 tbsp thyme leaves
- 2 tsp red wine vinegar
- Salt, to taste
Directions
Step 1
Place a wire rack onto a rimmed baking sheet. Set tomatoes on the rack, sprinkling with salt. Let sit for 10 minutes.
Step 2
In a skillet over medium-low heat, cook garlic, pepper, and oil for about 2 minutes, stirring until fragrant.
Step 3
Add tomatoes one at a time into the skillet, ensuring they are snug and close together, slightly overlapping.
Step 4
Next, scatter olives across the skillet, cover, and cook for 2 minutes. Uncover, and sprinkle with thyme. Cover again and cook until tomatoes are warmed but not breaking, about 4 minutes.
Step 5
Remove from heat and carefully transfer on a platter by gently pouring the contents.
Step 6
Drizzle with vinegar and top with feta. Serve with baguette, if desired.