At first I found it a little too tart and simple, but the more I ate it the more I appreciated it's blend of flavors and now I adore it.
It's a salad my Armenian roommate used to make based on a dish he grew up on in Kenya. It is simply diced and salted roma tomatoes with cubes of feta cheese plus a liberal supply of chopped parsley, finished with EVOO, salt and a liberal amount of pepper. The result is tart, tangy, creamy and spicy all at once, and better after it's been allowed to sit for at least 15 or 20 minutes. It's happy at room temp and containered, so its an excellent picnic salad too.
I just made a bowl for lunch, and I can't wait.
For four servings:
4 large Roma tomatoes, diced
3/4 c feta cheese cut into small cubes (or 2/3 c crumbled)
juice of 1/2 large lemon
2 tblsp EVOO
salt
1 tsp fresh ground black pepper
1/4 cup chopped fresh parsley
Toss the tomatoes with salt to season, then mix with the rest of the ingredients. Allow to rest for 15-20 minutes, and serve cold or at room temperature.