Tomato Salad with Red Onion, Dill and Feta
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cucumber (1/4 pound)
- Dill, fresh (1/4 cup)
- Garlic (1 clove)
- Heirloom tomatoes (1 pound)
- Mint roungly, fresh (1/4 cup)
- Red onion, half (1)
- Condiments
- Kalamata olives, pitted (1 cup)
- Red wine vinegar (1/4 cup)
- Cooking & Baking
- Olive oil, extra virgin (1/2 cup)
- Red pepper (1)
- Salt and pepper (1)
- Dairy
- Barrel-aged feta (1 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published June 26, 2009 (3 years ago).
24 people saved this recipe.
