Not sure which is best way to serve tomatoes with basil and feta. I'm using halved large grape tomatoes.

Evidently, there are different ways to serve this. One says to drizzle olive oil over the top, another says to drizzle balsamic vinegar, and a third way is to drizzle with 3 parts oil to 1 part balsamic.

I'm bringing this to a potluck on Sat. and would like to know if you have a favorite way to dress this salad. They all call for salt and pepper and I think I'll add some chopped red onion. I don't have any cucumbers to add but thought that would have been a good addition as well.

It's going to be a 3-digit boating weekend so I wanted to bring something cold. Thanks for your input.

I just drizzle olive oil and white wine vinegar on it with a bit of sea salt and fresh ground pepper. That's it.

I don't like to use traditional balsamic because it tends to discolor the feta cheese.

I've been using a basil-infused olive oil mixed 3-to-1 with a champagne vinegar. I would advise you to go light on the red onion as it can easily overwhelm the other flavors.

I toss it in a bowl -- the tomatoes, add basil (and I don't usually add feta but it could be done) and olive oil (no vinegar) and then I like sea salt (the chunky kind) and lots of fresh ground pepper.

Martha

I use cut up squares of mozzarella just b/c we don't care for feta, sprinkle with a fruity extra virgin olive oil and white Balsamic vinegar, salt and pepper. Letting it sit for a couple hours helps the marinading process. I also add a little cilantro.

My tomatoes were a big hit. One of the guys even went so far as to say that it was "awesome."

I made a dressing with 3 parts EVOO and 1 part balsamic vinegar. I chopped up some fresh basil, added some feta cheese, and ground some sea salt and fresh pepper. Couldn't have been easier!

Lori -- sometimes the simplest is the best!