Credit: Todd Coleman
I have a thing for feta these days. I started buying a bunch of feta to make my Mediterranean filling but then found myself looking for other dishes to add the salty, crumbly goodness to. Of course, I love to toss it into a salad and will even make a Greek style “wrap” full of veggies and a little feta.
So when I saw this recipe from Saveur that uses feta I was intrigued. After reading how simple the recipe is, both in process and ingredients, I’m quite certain I’m going to give it a try. If you read the ingredients list, you will see that they call for 4 fresh tomatoes grated. I don’t remember the first time I saw that technique but it really come in handy, especially now when there is an abundance of sun ripened heirloom tomatoes. It makes a light but flavorful tomato sauce.
I can just imagine using a hunk of crusty bread to mop up that spicy, garlicky sauce! I might try one tiny adjustment if I were to make this in the winter when the fresh tomatoes are not of the best quality: using canned fire roasted tomatoes. The extra hit of smokiness would be divine me thinks.
Shrimp with Tomatoes & Feta, rustic bread, a glass of lightly chilled wine (or Pellegrino if you are so inclined)… that sounds like a perfect summer meal to me!
Happy weekending everyone!
