Tomato Salad with Red Onion, Dill and Feta

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 4 Servings

There are two schools of thought as to what makes the perfect summer tomato salad. There’s the minimalist approach, as seen in this lovely recipe, letting ripe tomatoes stand on their own with nothing more than a touch of oil and balsamic. This is very good indeed, but there is another approach that is just as good.

Ingredients

1 pound tomatoes, preferably with a combination of colors
2 tablespoons red wine vinegar
1 clove garlic, minced
Flaky sea salt, such as Maldon
1/4 cup extra-virgin olive oil
1 medium red bell pepper, seeded and cut into 1-inch pieces
1/3 medium English cucumber, thinly sliced
1 cup kalamata olives, pitted
1/4 cup coarsely chopped fresh dill fronds and tender stems
1/4 cup fresh mint leaves, coarsely chopped
1 cup crumbled feta cheese
Freshly ground black pepper

Instructions

Place the onion in a bowl of cold water and set aside 10 to 15 minutes. Meanwhile, cut the tomatoes into bite-sized chunks and place in a medium bowl; set aside. Place the vinegar, garlic, and a pinch of salt in a large bowl. While whisking constantly, drizzle in the olive oil and whisk until combined.
Drain the onion and pat dry with paper towels. Add the red onion, bell pepper, cucumber, olives, dill, and mint to the dressing and toss to combine. Set aside to marinate for 10 minutes. Add the tomatoes and feta and toss gently to combine. Taste and season with more salt and pepper as needed.
Using a slotted spoon, transfer the salad to a serving platter, leaving the juices behind. Serve immediately.