Recipe Background
The Greek Tomato Salad is a bowl of classic Mediterranean vegetables and flavors. Fragrant mint and basil accent juicy tomatoes, peppery red bell peppers, and refreshing cucumbers in a light and tangy garlic dressing. A sprinkling of feta cheese makes Greek Tomato Salad truly phenomenal, and a delight to feast on in spring or any weather!
The Greek Tomato Salad is a bowl of classic Mediterranean vegetables and flavors. Fragrant mint and basil accent juicy tomatoes, peppery red bell peppers, and refreshing cucumbers in a light and tangy garlic dressing. A sprinkling of feta cheese makes Greek Tomato Salad truly phenomenal, and a delight to feast on in spring or any weather!
Ingredients
- 1/2 red onion very thinly sliced
- ice water to taste
- 1 clove garlic minced
- 1/4 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- kosher salt to taste
- freshly ground black pepper to taste
- 1 red bell pepper cut into 1-inch pieces
- 1/3 English cucumber thinly sliced
- 1/4 cup basil leaves torn
- 1/4 cup mint coarsely chopped
- 1/4 cup fresh dill coarsely chopped
- 1 (16-ounce) carton assorted heirloom tomatoes halved or quartered
- 4 ounces feta cheese crumbled
Directions
- In a small bowl, add the red onions and cover them with the ice water.
- Allow the onions to stand for 10 minutes. This removes their sharp bite. If desired, you can skip this step.
- Drain the onions well.
- In a large bowl, add the garlic and the red wine vinegar and begin whisking.
- While whisking, slowly drizzle the olive oil into the vinegar mixture until fully incorporated into a dressing.
- Season the dressing with the salt and the black pepper.
- Add the bell peppers, the cucumbers, the basil, the mint, the dill, and the red onions to the dressing and toss to coat.
- Allow the salad to marinate for 15 minutes, while stirring occasionally.
- Add the tomatoes to the salad and toss gently to combine.
- Season the salad with the salt and the black pepper.
- Serve topped with the feta.
×