In my last post, I dived into how following a low FODMAP eating plan has helped alleviate my IBS symptoms without giving up the foods I love. If you missed it, read more here. I also shared two photos of my go-to recipes featuring low FODMAP ingredients that made you have so much FOMO you asked for the recipes! The first one I’m dishing up is my Feta, Basil and Cherry Tomato Salad.
As with all of my recipes, feel free to add in more or less of each ingredient per your taste preference and tolerance! As is, this is a great vegetarian dish packed with protein that can stand on its own. However, you can bulk it up to be the foundation for a nice grain bowl or build-your-own salad. Currently, I’m really digging the Feta, Basil and Cherry Tomato Salad over some wilted spinach and rice. If I’m really hungry and want some extra protein, I’ll top it with a sunny side up egg. The options are truly endless!
Feta, Basil and Cherry Tomato Salad
- 1 quart cherry tomatoes, halved
- 1 block of feta cheese (6-8 ounces)
- 1/2 teaspoon dried basil or 2 tablespoons fresh basil (chopped)
- oil of your choosing (canola or olive are great neutral flavors)
- salt and black pepper, to taste
- Mix together all ingredients in a big bowl.
- Serve it up!
Note: Keep any leftovers in the refrigerator for up to 1 week. However, it’s really tasty, so I won’t be surprised if you don’t have enough leftovers to last that long!
I hope you enjoy this super simple low FODMAP and vegetarian friendly recipe. Stay tuned for my next post where I share the recipe for Crispy Parmesan Chicken! Don’t forget to subscribe to my blog and check in for my regular posts over on Instagram, Facebook and Twitter.