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Recipe: Tomato Salad with Red Onion, Dill and Feta — Salad Recipes from The Kitchn

There are two faculties of idea as to what makes the easiest summer season tomato salad. There may be the minimalist way, as noticed on this beautiful recipe, letting ripe tomatoes stand on their very own with not anything greater than a marginally of oil and balsamic. This is superb certainly, however there’s every other way this is simply as just right.

That is the full-on maximalist tomato salad: tossed gloriously with pink pepper, feta, dill, cucumber, and olives. Each are gorgeous, each are scrumptious, however we are going maximal nowadays.

Tomato Salad With Pink Onion: Watch the Video

The primary time I made this salad, it used to be at dinner with Emma, and we each agreed that this used to be one of the most best possible examples of this type of juicy, crunchy, savory Mediterranean salad we would ever had. It would have had one thing to do with the combo of greens, or the amount of savory pink onion, or the liberal use of feta cheese.

Regardless, this one is a keeper. All of the proportions are excellent, and the glance is so vibrant and lovely, you’ll be able to guess I’m going to be taking the maximalist way a minimum of a couple of times this summer season.

Tester’s Notes

This recipe in the beginning got here to us from Michael Symon, who created it as a part of a pairing for Pilsner Urquell. (You’ll see every other recipe from his menu right here, a remarkably just right and simple pasta: Linguini with Heirloom Tomato, Capers, Anchovies and Chilies.)

I have tailored this tomato salad since first making it, trimming away probably the most grumpier chef sides and reducing down at the oil, which used to be in the beginning somewhat too beneficiant for my style. However the credit score for this recipe will have to nonetheless pass to Symon; it is a superb and over-the-top summer season tomato salad, with good colour and a brand new mixture of flavors in each chunk.

Religion, August 2014

Tomato Salad with Pink Onion, Dill and Feta

  • 1/2

    medium pink onion, thinly sliced

  • 1 pound

    tomatoes, ideally with a mixture of colours, minimize into bite-sized chunks

  • 2 tablespoons

    pink wine vinegar

  • 1 clove


  • Flaky sea salt

  • 1/four cup

    extra-virgin olive oil

  • 1

    medium pink bell pepper, seeded and minimize into 1-inch items

  • 0.33

    medium English cucumber, thinly sliced

  • 1 cup

    kalamata olives, pitted

  • 1/four cup

    coarsely chopped recent dill

  • 1/four cup

    recent mint leaves, coarsely chopped

  • 1 cup

    crumbled feta cheese

  • Freshly floor black pepper

Position the onion in a bowl of chilly water and put aside 10 to 15 mins. In the meantime, minimize the tomatoes into bite-sized chunks and position in a medium bowl; put aside. Position the vinegar, garlic, and a pinch of salt in a big bowl. Whilst whisking continuously, drizzle within the olive oil and whisk till blended.

Drain the onion and pat dry with paper towels. Upload the pink onion, bell pepper, cucumber, olives, dill, and mint to the dressing and toss to mix. Put aside to marinate for 10 mins. Upload the tomatoes and feta and toss gently to mix. Style and season with extra salt and pepper as wanted.

The usage of a slotted spoon, switch the salad to a serving platter, leaving the juices in the back of. Serve instantly.

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