Tomato Salad with Dill and Feta
Servings 4
Equipment
- Small Glass Jar with Lid
- Sharp Knife
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.