I’ve been a little obsessed with Pinterest lately; it’s a great way to find inspiration for new recipes and creative twists on old favorites. I made this super-easy salad recently for a brunch, basing it loosely off a recipe I’d pinned a couple weeks earlier. The original recipe called for just tomatoes, gorgonzola, and red onion, but I mixed it up by using Feta instead of blue cheese and adding arugula and avocado (because there was a ripe one handy). It’s quick to throw together and very tasty; I love how the sweetness of the tomatoes and balsamic vinegar plays against the peppery arugula and salty Feta.

Tomato, Feta, and Arugula Salad
Loosely adapted from Week of Menus
Serves 6-8

Ingredients
2 pounds cherry tomatoes (get a variety of colors for a prettier presentation)
1 cup thinly sliced red onion
1 cup crumbled Feta cheese
1 diced avocado
1 package arugula (5 ounces)
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper

Directions
If cherry tomatoes are large, slice in half and place in a large bowl. Add the onion, cheese, avocado, and arugula. Drizzle with olive oil and balsamic vinegar and toss to combine. Season with salt and pepper to taste.

I have dozens more Pinterest recipes to try—next up might have to be this Gin and Tonic Cake.