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Michael Symon’s Summery Tomato Salad

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Ingredients

Adjust Servings:
1 Clove Garlic Cloves Minced
Kosher Salt
Fresh Ground Pepper
1/4 Cup Red Wine Vinegar
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Red Onion shaved or cut paper thin and soaked in ice water for 10 minutes
1 Sweet Red Bell Pepper cored, seeded and cut into 1-inch chunks
1/3 Cup Medium Cucumber thinly sliced
1 Cup Kalamata Olives pitted
1/4 Cup Fresh Dill coarsely chopped
1/4 Cup Fresh Mint coarsely chopped
1 Pound Heirloom Tomatoes cut into 1-inch chunks
1 Cup Feta Cheese

Michael Symon’s Summery Tomato Salad

  • 30 minutes
  • Serves 6
  • Easy

Ingredients

  • 1 Clove Garlic Cloves
    Minced
  • Kosher Salt
  • Fresh Ground Pepper
  • 1/4 Cup Red Wine Vinegar
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/2 Cup Red Onion
    shaved or cut paper thin and soaked in ice water for 10 minutes
  • 1 Sweet Red Bell Pepper
    cored, seeded and cut into 1-inch chunks
  • 1/3 Cup Medium Cucumber
    thinly sliced
  • 1 Cup Kalamata Olives
    pitted
  • 1/4 Cup Fresh Dill
    coarsely chopped
  • 1/4 Cup Fresh Mint
    coarsely chopped
  • 1 Pound Heirloom Tomatoes
    cut into 1-inch chunks
  • 1 Cup Feta Cheese

Directions

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For about eight months now, Michael Symon’s cookbook, Live to Cook: Recipes and Techniques to Rock Your Kitchen, has seemed to stare at me from its place on my bookshelf.

Don’t get me wrong, it’s a great cookbook — filled with recipes, techniques and photos that instantly draw you in.

It’s just that it is a little, well, intimidating to me.  You see, he has recipes of all kinds of dishes that I’ve never eaten in restaurants, much less cooked and at ate home.

That’s not to say I don’t want to try things such as Braised Veal Shank with Gremolata or Salmon Poached in Court Bouillon.  I knew as soon as I took that book to the register I was leaping over the boundary of my comfort zone right into Symon’s world.

I mean, for god’s sake, he’s an Iron Chef.

So I thought I’d ease myself in with something a little more simple, more familiar.

If you take a look, your garden or farmer’s market just might be bursting with ripe, beautiful tomatoes.

If you’re lucky, maybe even funny shaped, rainbow-colored heirloom tomatoes.

In any case, what to do with summer’s bounty?  Symon’s recipe for Tomato Salad with Red Onion, Dill and Feta is the perfect solution to tomato abundance.

The sweet tomatoes, salty feta and olives and crisp cucumbers make for the perfect no-cook summer meal, or as an accompaniment to grilled chicken or fish.

It’s also good to look at. Quite the showstopper for your next outdoor dinner party…or even dinner for two.

Michael Symon’s Tomato Salad with Red Onion, Dill and Feta

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Recipe Steps

1
Done

Combine the garlic, a pinch of salt, a grinding of pepper and the vinegar in a large mixing bowl.
2
Done

Drizzle in the olive oil while whisking.
3
Done

Drain the onion, pat dry and add to the bowl along with the bell pepper, cucumber and olives.
4
Done

Let marinate for 15 to 20 minutes.
5
Done

Add the dill, mint, tomatoes and feta and toss gently to combine.
6
Done

Season with salt and pepper to taste. Spoon onto a large platter and serve immediately.

Adrienne

Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

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