Sunday, 22 August 2010

Tomato Salad with Red Onion, Dill, and Feta

This is a delicious and refreshing salad, perfect for this time of year when tomatoes are ripe, juicy and plentiful. Use an assortment of heirloom tomatoes and fresh dill and serve with some crusty bread and a nice, light white wine.

Tomato Salad with Red Onion, Dill, and Feta
Michael Symon
online recipe sourced from iVillage food

1 garlic clove, minced
Kosher salt
Freshly ground black pepper
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/2 red onion, shaved paper thin on a mandolin and soaked in ice water to cover for 10 minutes
1 red bell pepper, cored, seeded, and cut into 1-inch chunks
1/2 medium cucumber, thinly sliced
1 cup pitted whole kalamata olives
1/4 cup coarsely chopped fresh dill
1/4 cup coarsely chopped fresh mint
1 pound heirloom tomatoes (use an assortment of shapes, sizes, and colors), cut into bite-size chunks
1 cup crumbled barrel-aged feta
Yield: 4 Servings


Combine the garlic, a pinch of salt, a grinding of pepper, and the vinegar in a large mixing bowl. Drizzle the olive oil while whisking. Drain the onion, pat dry, and add to the bowl along with the bell pepper, cucumber, and olives. Let marinate for 15 to 20 minutes.

Add the dill, mint, tomatoes, and feta, and toss gently to combine. Season with salt and pepper to taste. Spoon onto a large platter and serve immediately.