Tomato Salad With Salsa Verde Vinaigrette

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3 tomatillos, husked and chopped

1/3 cup fresh cilantro

freshly squeezed juice of 3 limes

1 small jalepeno pepper, seeded and diced

1 large garlic clove, chopped

6 tablespoons good quality extra virgin olive oil

1 to 2 pounds heirloom tomatoes

1/4 cup crumbled good quality fresh feta

1/2 cup chopped green onions – green and white parts are both fine

kosher salt and fresh ground pepper, to taste

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