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Summer Tomato Salad

Prep Time:

10 minutes

Cook Time:

10 minutes


6-8 Servings

About the Recipe

With juicy tomatoes, red wine vinaigrette, red onion, herbs, and crumbled feta, this salad is the perfect side dish! Use your choice of heirloom, plum or grape tomatoes. Soaking your red onion in ice water for 10 minutes mellows the bite of raw onion, so its flavor doesn’t take over the salad. Tomatoes benefit from a short soak in the vinaigrette dressing before serving. The salt will draw out some of the tomato juices into the vinaigrette, and each bite of tomato will have the sweet–tangy flavor of the dressing. The salty feta cheese, whether it's dairy or dairy-free, adds an extra the perfect pop of flavor.


  • 1 small red onion, thinly sliced (about 1 c.)

  • 1 tbsp.

    red wine vinegar

  • 2 tsp.


  • 1/2 tsp.

    Dijon mustard

  • 3 tbsp.

    extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 2 lb.

    ripe tomatoes, cored, cut into 1/2" wedges

  • 4 oz.

    feta, crumbled (dairy or vegan)

  • 1/4 c.

    finely chopped fresh herbs, such as tarragon, parsley, mint, and/or basil


Step 1: In a medium bowl, cover onion with ice water. Let sit, stirring occasionally, until flavor is mellowed, about 10 minutes. Drain and pat dry.

Step 2: Meanwhile, in a large bowl, whisk vinegar, honey, and mustard until combined. Whisking constantly, slowly stream in oil until emulsified; season with salt and pepper. Add tomatoes, gently stirring to coat. Let marinate at room temperature for 5 minutes.

Step 3: Add feta, herbs, and onions to salad and gently toss to combine. Serve immediately.



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