tomato feta salad or bruschetta

This bright, fresh salad of tomatoes, feta and herbs is summer in my mouth.

Tomato Feta Salad or Bruschetta | Sweet Anna's

I know it’s not summer yet, but in this dreary, cold, damp Pacific Northwest, I really really needed some summer in my life!

Of course you can usually get good tomatoes year-round at the market, so this salad can be made anytime you like…

But can you just imagine how amazing it would taste with tomatoes and herbs fresh from your summer garden?

Tomato Feta Salad or Bruschetta | Sweet Anna's

Even my tomato, feta & vinegar hating husband loves this salad, even though he doesn’t like to admit it.

When I make it and put it in front of him, it’s not long before the whole bowl is gone!!

Tomato Feta Salad or Bruschetta | Sweet Anna's

tomato feta salad or bruschetta


  • 6 cups seeded, diced tomatoes (or 3 pints cherry tomatoes, halved)
  • 3/4 lb crumbled feta (preferably French goat feta)
  • 1/2 large onion, finely chopped
  • 6 tablespoons white wine vinegar
  • 1/2 cup good extra-virgin olive oil
  • 1/2 cup basil leaves, chopped
  • 1/2 cup italian parsley, chopped
  • salt & pepper, to taste


Gently toss together the tomatoes, feta and onion in a large bowl.

Add the vinegar, oil, basil, and parsley; Toss gently again and season to taste with salt and pepper.

Serve at room temperature with sourdough toasts or fresh french bread slices.


You can mix this salad up so many ways…   My favorite is tossed with a bunch of chopped fresh romaine.

You could also mix it with cooked, cooled pasta or quinoa for a great summer potluck dish.  Or of course it is amazing just the way it is!

Halve this recipe if you’d like, but I doubt you’ll have any problem finishing it off!

the best homemade salad dressing

A few years ago we quit buying salad dressing.

Except for, you know… that one bottle of ranch dressing to dip my pizza in, that is.

Instead I like to make this homemade dressing every week or so and we live off of it.  The whole family loves it!

It is healthy and fresh-tasting…  and I especially love that I know exactly what’s in it!  (Unlike the rest of those bottles we finally threw away!)

This is an italian-style dressing…  it’s very light & fresh, but chock-full of flavor!

We call this “Daja Dressing” because I got the original recipe from my friend Daja…  I believe she said it was actually a Weight Watchers recipe, but don’t quote me on that.

I have tweaked it a bit, of course, but the original idea is still there…  and so good.

Even my salad dressing-hating husband loves this!

the best salad dressing


  • 2/3 cup extra-virgin olive oil
  • 1/2 cup freshly-squeezed lemon juice
  • 2 tablespoons dijon mustard
  • 2 teaspoons dried oregano
  • 3 garlic cloves, finely minced
  • 1 teaspoon salt
  • 3/4 teaspoon freshly-ground black pepper
  • 1/2 teaspoon crushed red pepper flakes


Measure ingredients into a jar with a securely-fitting lid. Screw on the lid and shake vigorously to combine. Store in the fridge for up to a week.

(If it solidifies - as olive oil does in cold temperatures - let it sit at room temperature for a little bit and re-shake!)

from-scratch chicken caesar salad

Caesar salad at a great restaurant with a glass of red wine is one of my favorite meals.  So satisfying, rich, garlicky, salty and perfect!

I finally decided I needed to come up with my own recipe for homemade caesar dressing, because really…  that’s what makes the salad, and why pay $15 at a restaurant when I can make it at home for a fraction of the price?

I’m so glad I finally got around to it, because I sure love this salad.  I could eat it almost every night, especially during the hot summer months when I want nothing to do with an oven!

If you don’t buy whole rotisserie chickens from the store, please start.  I buy one or two almost every time I go to the store.  We snack on a bit of  it when we get home, while it’s still warm, and then I pick off the rest of the meat and place it in the fridge for quick meals the rest of the week.  Easy!

If you are even remotely as caesar-obsessed as I am (do you order it almost everywhere you go?) then you must try this recipe.  You will be glad you did!

from-scratch chicken caesar salad


  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh grated parmesan cheese
  • 1/4 cup fresh squeezed lemon juice (about 1 large lemon)
  • 1 tablespoon minced garlic (3-4 cloves)
  • 2 teaspoons anchovy paste
  • 2 teaspoons dijon mustard
  • 2 teaspoons worcestershire sauce
  • 2 romaine hearts
  • 1 store-bought rotisserie chicken breast, chopped
  • shredded or sliced parmesan cheese


Puree the first 7 ingredients in a blender until smooth. This can be done up to 1 day ahead.

Wash, dry and chop the romaine hearts into a large bowl. Toss in the chicken breast pieces and the parmesan cheese. Store in the fridge until ready to serve.

Just before serving, toss the salad with the dressing to coat. Top with fresh ground black pepper and extra lemon slices for anyone who wants them!