Whenever I'm watching Ina & she's talking through a recipe and she says things like "good olive oil" or "good mayonnaise", I get slightly annoyed. I don't know why, I just do. While shopping for a cookout at Costco, I was looking over my selections for feta cheese. I could buy the pre-crumbled, which I usually do, or the brick. The crumbled was a pretty big tub, so I got the brick instead. Well, let me tell you, after tasting this feta, I finally got it! I mean of course we should use "good" ingredients when cooking, but man, I really, really got it! This feta was all the things the pre-crumbled was not. Creamy & vinegary, but at the same time, almost sweet. I'll never go back to pre-crumbled again!
Ingredients
1 25 oz. can chickpeas, drained & rinsed
1 pint cherry tomatoes, sliced
1/2 red onion, diced
4 oz. feta cheese, diced
1 cup basil leaves, chifinode
1 t. TrueLime
drizzle EVOO
S&P
splash apple cider vinegar
Directions
Combine all ingredients in a medium bowl. Toss. Cover & refrigerate for the flavors to marry.
A few notes. My basil was from my plant, which seemed to be in desperate need of pruning! The red onions were grilled from a previous dish which gave a different flavor to this dish. As always, use any proportions you like for this recipe.
