Tomato Feta Salad

I spotted this simple & delicious salad on The Kitchn's website (via their Facebook feed).   I've made it three times in a few weeks- I really love it.  It contains tomatoes, cucumbers, sweet bell peppers, red onions, kalamata olives, feta, fresh basil & mint, and dill weed.  (Fresh would be good but I used dried cuz I had no fresh.)  The recipe calls for putting the salad on a platter to serve, leaving the juices behind, but I serve it all together, to let people decide if they want some of the flavorful juices or not.

The first time, we enjoyed it with rice and grilled Cilantro-Jalapeno pork chops.  It was a delicious combo.  It's a great summer dish and I love the flavor so much.  (Soak the onions in cold water while you're chopping the other veggies to take the bite out of them.)

Tomato Feta Salad
adapted from the Kitchn

1/2 red onion
1 pound tomatoes, about 2 large, 1 red and 1 orange
1 clove garlic
Flaky sea salt and freshly-ground black pepper
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 red bell pepper, seeded and cut into 1-inch chunks
1/2 English cucumber, thinly sliced
1 cup kalamata olives, pitted
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped

1/4 cup fresh basil, roughly chopped
1 cup crumbled feta cheese

1.  Finely slice the red onion and put the slices in a bowl of cold water while cutting up the rest of the vegetables, 10 to 15 minutes. Cut the tomatoes into bite-sized chunks. Drain the onion and pat dry.

2.  Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

3.  Add the red onion, red pepper, cucumber, olives, and herbs. Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste. Serve (with a slotted spoon if desired).

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