Tomato Onion Salad

Simple tomato onion salad recipe Mediterranean style with lots of fresh oregano, chives, capers and feta, dressed in a lovely olive oil and red wine vinegar dressing!

Course Salads

Cuisine Italian

Keyword tomato salad

Prep Time 10

Maceration period 10

Total Time 20

Servings people

Calories 187kcal

Author Florentina

Ingredients

2 lb red heirloom tomatoes
1 small purple onion
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1/4 cup onion chives chopped
1/4 cup fresh dill roughly chopped + more to taste
2 tbsp fresh oregano leaves (optional)
4 tbsp capers roughly chopped
5 oz dairy free feta cheese (I used Violife) Optional
Fleur de Sel sea salt to taste

Instructions

Using a sharp serrated knife cut the tomatoes in half and remove the core. Slice into 3/4 inch wedges and add them to a serving bowl with the capers.
Slice the purple onion into thin strips or rounds and sprinkle on top of the tomatoes.
Use your hands and rustically tear the feta cheese over the top of the salad. Sprinkle with the fresh oregano, dill and chives.
Drizzle the salad with the olive oil and red wine vinegar.
Season with a pinch the Fleur the Sel sea salt, and give it a gentle toss to coat. Allow to macerate for about 10 minutes for all the flavors to marry.
Serve garnished with extra herbs and chive blossoms if available.

Notes

Choosing the Best Tomatoes for Tomato Salad

Look for plump heirloom tomatoes with stems still attached if possible. They should be heavy for their size with a little give but not mushy.
Make sure there are no cracks or bruising but irregularities are fine with heirloom tomatoes. Some could appear quite ugly but their flavor is outstanding.
You should be able to smell them before slicing, as my grandma used to say "no smell no flavor". Look for a fragrant tomato scent where the stem is or used to be.
I used red tomatoes this time, but you can certainly go wild with a mix of colors here like I did when making grandpa's tomato cucumber salad .

Nutrition