And yet, we were slightly stunned by the final result. Emma and I both agreed that this was one of the best examples of this sort of juicy, crunchy, savory, Mediterranean salad we'd ever had. It might have something to do with the mix of vegetables; it might be the whole 1/2 cup of olive oil.
Regardless, this one is a keeper. All the proportions are just right, and the look is so bright and beautiful, you can bet we'll be making this one again.
Tomato Salad with Red Onion, Dill and Fetaserves 4
1 pound heirloom tomatoes (use an assortment of shapes, sizes and colors)
1 half red onion, shaved thinly and soaked in ice water to cover for 10 minutes
1 clove garlic, minced
Flaky 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
1/4 pound cucumber (approximately 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 barrel-aged feta, crumbled
Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.
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.
Place on a large platter and serve immediately.
Related: Recipe: The Perfect Tomato Salad
(Images: Faith Durand)