Crazy for Kalamatas

Sorry, sorry, sorry dear blog of mine. I know I've neglected you all summer, but I promise to try and be better! Happy to be back to my beloved farmer's market, I've been creating some cool and refreshing salads to beat the crazy heat these days. For me, the key to the perfect salad is using fresh ingredients with contrasting colors and full flavors, pleasing to the eye as well as the palate. A craving for kalamata olives inspired this medley -the olives' rich and briny taste go perfectly with the subtle flavor of the beets. It's easy to make and is perfect for a midday lunch or al fresco dinner.

Golden beets add a splash of sunshine to this salad.

One cup cherry tomatoes, halved
Two medium golden beets, roasted* and diced
10-12 kalamata olives, halved
2 tbs crumbled feta

balsamic vinegar
olive oil
sea salt
cracked black pepper

Combine cherry tomatoes, golden beets, and kalamata olives in medium size bowl. Add a sprinkle of sea salt, 1/2 tsp cracked black pepper and 1 tbs balsamic vinegar. Drizzle a teaspoon of olive oil and toss lightly. Top with crumbled feta and serve. Perfect accompaniment to a main dish, or enjoy on its own with a piece of crusty french bread.

*The beets can be roasted a day before and kept in the refrigerator to chill until needed.