Recipe: Tomato Salad with Red Onion, Dill and Feta
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.
This is the full-on maximalist tomato salad: tossed gloriously with red pepper, feta, dill, cucumber, and olives. Both are beautiful, both are delicious, but we’re going maximal today.
Tomato Salad With Red Onion: Watch the Video
The first time I made this salad, it was at dinner with Emma, and we 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 had something to do with the mix of vegetables, or the quantity of savory red onion, or the liberal use of feta cheese.
Regardless, this one is a keeper. All the proportions are just right, and the look is so bright and beautiful, you can bet I’ll be taking the maximalist approach at least once or twice this summer.
This recipe originally came to us from Michael Symon, who created it as part of a pairing for Pilsner Urquell. (You can see another recipe from his menu here, a remarkably good and easy pasta: Linguini with Heirloom Tomato, Capers, Anchovies and Chilies.)
I’ve adapted this tomato salad since first making it, trimming away some of the fussier chef aspects and cutting down on the oil, which was originally a little too generous for my taste. But the credit for this recipe should still go to Symon; it’s a glorious and over-the-top summer tomato salad, with brilliant color and a new mix of flavors in every bite.
— Faith, August 2014
Tomato Salad with Red Onion, Dill and Feta
Serves4 to 6
medium red onion, thinly sliced
- 1 pound
tomatoes, preferably with a combination of colors, cut into bite-sized chunks
- 2 tablespoons
red wine vinegar
- 1 clove
Flaky sea salt
- 1/4 cup
extra-virgin olive oil
medium red bell pepper, seeded and cut into 1-inch pieces
medium English cucumber, thinly sliced
- 1 cup
kalamata olives, pitted
- 1/4 cup
coarsely chopped fresh dill
- 1/4 cup
fresh mint leaves, coarsely chopped
- 1 cup
crumbled feta cheese
Freshly ground black pepper
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.