Tomato Salad with Red Onion, Dill and Feta
Recipe by Michael Symon
- 1 pound heirloom tomatoes
- 1 half red onion, shaved thinly and soaked in ice water to cover for 10 minutes
- 1 clove garlic, minced
- Sea salt and freshly-ground black pepper
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 red pepper, seeded and cut into 1-inch chunks
- 1 yellow pepper, seeded and cut into 1-inch chunks
- 1/3 cucumber, thinly sliced
- 1 cup pitted kalamata olives
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh mint, roughly chopped
- 1 cup feta, crumbled
Cut the tomatoes into bite-sized chunks. Chop nd slice other veggies and herbs.
Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.
Add the onion, red pepper, cucumber, olives, and herbs and let marinate for 15 to 20 minutes. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste.
Serve immediately or chill in the refrigerator for 15 minutes
