3 pints grape tomatoes (use a mixture of different colored tomatoes if available. You can also use heirloom tomatoes of different colors, cut into bite-sized pieces.)
6 Tbs. olive oil
8 Tbs. white wine vinegar
4 Tbs. chopped fresh basil
4 Tbs. chopped fresh Italian parsley
8 oz. cheese (feta, fresh mozzarella or goat) crumbled or cut into cubes of 1/4 inch size
freshly ground pepper
- Cut grape tomatoes in half and place in a large bowl. If using heirloom tomatoes put the pieces into a colander to drain off juices before placing into a bowl.
- Whisk together olive oil, vinegar, basil and parsley in a small bowl and pour over tomatoes.
- Salt and pepper to taste.
- Fold in cheese.
* Best served at room temperature. Serves 8-10