Tomato Salad with Red Onion, Dill, and Feta

Nothing gets me amped up like local heirloom tomatoes. It means summer is full on, and with summer come rides on the Harley, golf, and this great salad. It's all about the tomato. Please be patient and wait until you can find tomatoes grown locally, or better yet, from your own garden. To put it bluntly, this is NOT a winter salad to be made with bland tomatoes shipped from halfway around the world that are red and round and taste like a dry wall. Your patience will pay off. This dish can be served individually, but I prefer to put it on a platter to be served family style.

Reprinted from the book Michael Symon's Live to Cook by Michael Symon. Copyright 2009 by Michael Symon. Photographs copyright 2009 by Donna Turner Ruhlman. Published by Clarkson Potter, a division of Random House, Inc.

Tomato Salad with Red Onion, Dill, and Feta

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    Ingredients

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

    directions

    Total: 45 min
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    • 1

      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.

    • 2

      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.

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