The first time I ever experienced the taste of feta cheese was with friends and family gathering at the Lacey Cottages near the dam of Lake Buchanan, the largest of the five Highland Lakes in central Texas.
That was the summer of 1971, so I’m not sure if it was my mom’s best friend, Virginia Grimmett (San Antonio) or her sister Bonnie Gunn (Palestine, TX) who introduced me to the cheese in a tasty side salad loaded with cherry tomatoes. I was hooked.
I love them in Greek or Italian salads. Here is my favorite Tomato Feta Salad.
- 2 pints cherry tomatoes, red or mixed colors
- ¾ cup small-diced red onion
- 2 tablespoons good white wine vinegar or Champagne vinegar
- 3 tablespoons good olive oil
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh flat-leaf parsley
- ¾ pound feta cheese
Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well.
Dice the feta into a ½- to ¾-inch dice, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
A Special Message From Dodie Dennis (Retired RN)
With 40 years experience as a licensed Registered Nurse on a cruise line, a Colorado ski resort, and in Phoenix, AZ, I did everything from Operating Room to Immunology to all levels of Newborn care.
Among my favorite jobs was teaching childbirth and nutrition classes. For the most part, I believe whole foods trump supplements. And eating a nutritious diet loaded with veggies, grass-fed meat, and plenty of good fats is the starting point. You certainly cannot supplement your way out of poor dietary choices. However, even with the best diet, there may be a few gaps that we might want to fill to “supplement” a solid diet.
For example, Omega-3 fatty acids are vitally important to our health. Our Omega-3 to Omega-6 ratio should be 1:1 or 1:2. Sadly, the average person’s is more like 1:20. Not only are we not getting enough Omega-3 from sources like grass-fed meats and fish/seafood, we’re also over consuming Omega 6 (e.g. vegetable oils, excessive nut consumption) – a double whammy.
Personally, Jack and I don’t eat enough fish to get adequate Omega-3 due to concerns about toxins, mercury, etc. That’s why we welcome a new sponsor to “supplement” with Green Pasture Fermented Cod Liver Oil (FCLO).
Welcome Green Pasture Products to CleverJourneys
I use the word “supplement” loosely here, since FCLO is really a whole food. Not only that, but it’s also a traditional food with a long history of use. Quite the opposite of highly processed fish oils.
Fermented Cod Liver Oil is simply cod livers fermented naturally to extract the oils. The cold-processing method maintains all the fat soluble vitamins. Most fish oils on the market are heat processed. What’s worse is that they’re then bleached and deodorized, and since most of the vitamins have been removed or destroyed, synthetic vitamins are added back in.
FCLO contains more than Omega 3s. It’s also a great source of Vitamin A and Vitamin D, and contains small amounts of Vitamin K2, Vitamin E, and various other quinones.
If you want to try out the amazing benefits of Fermented Cod Liver Oil, or maybe your current supply is running low, we highly recommend Green Pasture.
They are the only company to supply naturally fermented cod liver oil that we are aware of (and the one recommended most highly by the Weston Price Foundation).
Check out Green Pasture’s website now and tell them CleverJourneys sent you.
In addition to Fermented Cod Liver oil, Green Pasture also sells other products like high vitamin butter oil, coconut oil, and coconut ghee.
Jack likes Green Pasture because they are an American business that share the same patriotic values we do.
Check them out today! God Bless.