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To be honest, at first we weren't too enthused about this salad in the menu lineup. After all, how many times have we made (and eaten) this kind of salad? Tomatoes? Check. Olives? Check. Feta? Check.

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 Feta
serves 4

1 pound heirloom tomatoes (use an assortment of shapes, sizes and colors)
1 red pepper, seeded and cut into 1-inch chunks
1 half red onion, shaved thinkly and soaked in ice water to cover for 10 minutes
1/4 pound cucumber (approximately 1/3 cucumber), thinly sliced
1 clove garlic, minced
1 cup pitted kalamata olives
1 cup barrel-aged feta crumbled
1/4 cup fresh dill roughly chopped
1/4 cup fresh mint roungly chopped
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste

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 all ingredients except the tomatoes and feta and let marinate for 15-20 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)