To be honest here people I had no idea what I was going to make or share with you today. Its been a crazy busy week getting ready for a certain young lady’s birthday!

Oh. My. Word, I am seriously worn out! I mean girlfriend has more energy than any one person should on a normal day but add the excitment and anticipation of the up coming birthday – gifts, cake, special treats (did I mention the cake?!) and I have had one seriously buzzed out energizer bunny on my hands.

She (we) had a wonderful day which, of course makes it totally worth it right? Although unfortunately doesn’t make me any less tired. Waah waah enough with the complaining already Em, bring on the food!

Today our test it out tuesday recipe is a simple one. Simple but all kinds of delicious. It’s a recipe that was created by the delightful Deb from The Smitten Kitchen. Its actually a recipe (I have slightly tweaked) from her beautiful Smitten Kitchen Cookbook.

A Simple, light and refreshing tomato salad.

Honestly, this salad was just what I needed after the weekend (who am I kidding you all know we had birthday week up in here) of indulgence which I thoroughly enjoyed and would totally do again in a heartbeat. I just need something kind of . . . light and fresh.

This salad my friends, totally hit the spot. It’s light, slightly sweet with the perfect balance thanks to a sprinkle of salt and a hint of freshly ground black pepper. The dressing is simply just a little red wine vinegar, a pinch of stevia (or sugar) which helps to bring out the incredible sweetness of those plump and juicy tomatoes.

I added some finely sliced basil leaves and finished it all off with a few crumbles of creamy, dreamy, crumbly feta.

The perfect afternoon pick me up.

I see this salad being served over a freshly seared steak or grilled chicken with a side of green beans in the summer. But for now, in my post party come down served simply, as it is, in all its light and refreshing palate cleansing glory it’s pure perfection.

Light and Refreshing Tomato Salad
Very slightly adapted and re-written in my own words from The Smitten Kitchen Cookbook
Serves 1

Ingredients –

1 cup baby tomatoes, washed dried and sliced in half

1 teaspoon of red wine vinegar

pinch of stevia (or sugar)

salt and pepper to taste

1 Tablespoon of Feta cheese

1 Tablespoon of fresh basil leaves, finely sliced

Method –

1 – In a medium size bowl combine red wine vinegar, sugar, salt and pepper and stir to combine.

2 – Add chopped tomatoes and gently stir through the delicious dressing.

3 – Add a few of your chopped basil leaves and gently stir to combine.

4 – To serve crumble over a your feta and drizzle over a little of your left over extra dressing.

Enjoy xoxo

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Question of the day –

How to you get back on track after a seriously enjoyable but slightly indulgent feast of a week?