Tomato Salad with Red Onion, Dill and Feta

This recipe comes from Chef Symon's cookbook, Live to Cook, and is my selection for next week's round up. When I was at the Farmer's Market, I found these adorable heirloom tomatoes, which the recipe calls for. I love the colors, odd shapes and charm each tomato has.

On Sunday afternoon, I had some down time and decided to read through Live to Cook. I finally learned why almost every Symon recipe has dill - it's his favorite soft herb. He also is a big coriander fan, his favorite spice. Well, I like dill, but in this Greek style salad, the mint and parsley combo seemed to suit me better. For the vinaigrette Symon calls for, I invert the olive oil to vinegar ratio because I don't like oily dressings, and love the light pink hue of the vinaigrette.

VBS Trades and Tips: 

-Heirloom varieties of produce are beneficial to the environment for many reasons, most notably preservation of the crops natural diversity. 

-Heirloom tomato seeds are widely available, try growing your own if you can't find them at the market! 

-Store tomatoes on the counter at room temperature, and eat within a day or two. Refrigerating them will make them grainy and less sweet.

Tomato Salad with Red Onion, Dill and Feta

slightly adapted from Chef Symon's Live to Cook

1 garlic clove, minced

Kosher salt

Fresh black pepper

1/2 c. red wine vinegar

1/4 c. EVOO

1/4 red onion, shaved thin

1/3 medium English cucumber, sliced thinly

10 olives, halved

2 tbsp. fresh torn mint

2 tbsp. fresh torn parsley

1 lb. heirloom tomatoes, cut into slices and chunks

1/2 c. crumbled feta

Combine garlic, a pinch of salt, black pepper and vinegar in a dish, whisk to combine.

Stream in EVOO, whisk to combine well.

Arrange salad ingredients on a plate, top with fresh torn herbs, drizzle with vinaigrette.

Serve.