Tomato Salad with Dill and Feta
This flavorful, fresh tomato salad with dill and feta is the perfect summer side dish, allowing ripe garden tomatoes to shine.Â
I had a gorgeous heirloom tomato that I planned to make a sandwich with, but my daughter had been eyeing it too, so I made this tomato salad with dill and feta so we all could enjoy the tomato. I tossed the heirloom, campari, and cherry tomatoes in a tangy vinaigrette and topped the salad with fresh dill sprigs and crumbled feta cheese. The salad was a hit with all of us, and disappeared quickly. This easy tomato salad recipe pairs nicely with Greek chicken kebabs, a white bean salad, and some flatbread.
Tomato Salad with Dill and Feta
Vinaigrette:
- 2 tbsp olive oil or vegetable oil
- 1½ tbsp seasoned rice vinegar
- ½ tbsp red wine vinegar
- Pinch of sugar
- Sea salt and freshly cracked black pepper, to taste
Tomato Salad:
- 1 large heirloom tomato, sliced into wedges
- 2 compari tomatoes, sliced into wedges
- Handful of cherry tomatoes, halved
- ¼ red onion, thinly sliced ***Soak slices in ice water for 10 minutes if too strongly flavored. Dry well.
- Fresh dill sprigs, as many as you desire
- Feta cheese crumbles, to taste
- Sea salt and freshly cracked black pepper, to taste
- Crushed red pepper flakes, to taste
How to Make a Tomato Salad with Dill and Feta:
Make the vinaigrette by combining the oil, vinegars, sugar, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside to let flavors mingle. Side Note: We like a tangy vinaigrette; if you don’t, add more oil to taste.
Prepare the tomato salad by combining the sliced heirloom, compari, and cherry tomatoes in a large bowl, along with the red onion slices. Season with sea salt and freshly cracked black pepper, and crushed red pepper flakes to taste.
Dress the salad with some of the well-shaken vinaigrette, and gently toss to coat.
Serve the salad by pouring it into a serving bowl and topping with fresh dill sprigs and feta cheese crumbles. Serve and enjoy.
Equipment
- Small Glass Jar with Lid
Ingredients
Vinaigrette:
- 2 tbsp olive oil or vegetable oil
- 1½ tbsp seasoned rice vinegar
- ½ tbsp red wine vinegar
- Pinch of sugar
- Sea salt and freshly cracked black pepper to taste
Tomato Salad:
- 1 large heirloom tomato sliced into wedges
- 2 compari tomatoes sliced into wedges
- Handful of cherry tomatoes halved
- ¼ red onion, thinly sliced ***Soak slices in ice water for 10 minutes if too strongly flavored. Dry them well.
- Fresh dill sprigs as many as you desire
- Feta cheese crumbles to taste
- Sea salt and freshly cracked black pepper to taste
- Crushed red pepper flakes to taste
Instructions
- Make the vinaigrette by combining the oil, vinegars, sugar, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside to let flavors mingle. Side Note: We like a tangy vinaigrette; if you don't, add more oil to taste.
- Prepare the tomato salad by combining the sliced heirloom, compari, and cherry tomatoes in a large bowl, along with the red onion slices. Season with sea salt and freshly cracked black pepper, and crushed red pepper flakes to taste.
- Dress the salad with some of the well-shaken vinaigrette, and gently toss to coat.
- Serve the salad by pouring it into a serving bowl and topping with fresh dill sprigs and feta cheese crumbles. Serve and enjoy.
Perfect for some grilled steak!