Tomato Feta Cheese Salad - (Salata me domata kai feta)

NOTES
This recipe is one of my mistakes that I really enjoy. I was making a Tomato Mozzarella Basil Salad when I screwed up my own recipe.
I like to make by scratch using the ingredients by just adding.
Chef Giovanni Romagnole
www.chefgiovanni.com
Greek : Σαλάτα με ντομάτα και φέτα
Serves / Yields : 4 - 6 persons
Season:All season

INGREDIENTS

• Firm Vine tomatoes Greek olives in oil - 1 hand full
• Crumbled Fetta cheese
• Fresh basil Leaves
  Dressing:
  
• Olive Oil - 1/2 cup
• Balsamic Vinegar - about 1/2 cup
• Salt
• Fresh Pepper to taste
• Chopped basil - 1 tablespoon
• Chopped garlic - 1 glove

METHOD
For about 6 good firm tomatoes:

Cut the tomatoes in quarters and then cut the quarters in halves crosswide.
Be careful not to touch the tomatoes too much. They water (cry) very fast and easy.

Place the tomatoes in layers in a bowl alternating with some basil leaves and olives mixed in between layers of the tomatoes, use about 20 leaves of basil and a hand full of olives for this recipe. Top the salad with the remaining olives and basil leaves.
Grind some fresh pepper over the tomatoes and sprinkle with sea salt.
Place the tomatoes in the refrigerator until serving time.

Balsami Vinegar Dressing:
In a small deep bowl put the olive oil, a dash of salt and fresh pepper to taste.
Whisk well adding the balsamic vinegar little by little until emulsify the mxture. Add the chopped basil and garlic and whisk well for a few more minutes.
Place the dressing in the refrigerator until serving time. You might need to whisk it again before serving.

Serving the Salad:
Whisk the dressing if necessary before serving.
Poor the dressing over the tomatoes and then top the salad with a hand full of crumbled Fetta Cheese.
Tossed before serving to mix the cheese. 

Buon Appetito,
Chef Giovanni