Peruvian Chicken and Tomato Feta Salad

 

Peruvian Roasted Chicken with Spicy Cilantro Sauce is a great recipe, we have made it several times. It requires two Peruvian Sauces that we found in a South American grocery. The woman at the counter was surprised to see two Gringos buying the Sauce. The Chicken Skin gets extra crispy and tasty with the rotisserie and sauces. We loved it! You can find the recipe on our blog of: June 13, 2023. Click the date to get the recipe.

Reminiscent of a Greek Salad, Tomato-Feta Salad is my kind of salad. The Tomatoes this year have been excellent, so the salad was perfect!

Tomato-Feta Salad

New York Times

 

Cherry tomatoes make a colorful zesty salad that’s good on its own or very welcome as a picnic side dish. They are halved and tossed with a garlicky vinaigrette, roughly chopped olives, cilantro and parsley and a shower of crumbled feta, an ideal accompaniment to grilled meats.

 

INGREDIENTS

Yield:6 to 8 servings

 

4       cups cherry tomatoes or grape tomatoes (about 3 pints), halved

Salt and black pepper

½      cup roughly chopped green or black olives

2       garlic cloves, pounded to a paste or grated

3       tablespoons olive oil

2       tablespoons red wine vinegar

½      cup roughly chopped cilantro

½      cup roughly chopped parsley

8       ounces feta, crumbled in large chunks

5       ounces arugula or baby spinach (optional)

 

PREPARATION

 

1.    Put tomatoes in a large bowl. Season well with salt and pepper, and toss.

2.    Add olives, garlic, olive oil and vinegar, and toss well, leaving salad to marinate for 10 to 15 minutes.

3.    To serve, add chopped cilantro and parsley, and transfer to a platter.

4.    Garnish with feta and add greens, if using.