Tomato, Feta, and Onion Summer Salad

Ready for a fresh and tasty tomato recipe? Right now we are in the peak of tomato season and you will find them red, ripe, delicious and in copious amounts filling gardens, farmer's markets and CSA boxes!  When I came home from vacation this weekend, my garden was heavy with ripe tomatoes and I knew I had to get cracking on using them up.

 
 
I whipped this up after taking a quick inventory of my fridge and pantry and decided it would be the perfect side dish with some baked haddock and fresh corn. Luckily, I had an inkling it would be delicious and wrote down what I threw in there! As usual, no crazy ingredients -- go ahead and make substitutions as needed based on what you have on hand. I bet, cucumber would be delicious and so would some other fresh herbs like thyme or dill.
 
 
 
Tomato, Feta, and Onion Summer Salad
 
4 medium, ripe, tomatoes
1/2 cup crumbled feta
1/2 red onion, sliced thin
1/4 cup pitted, Kalamata olives
handful fresh basil, chopped or torn
3 tablespoon red wine vinegar
2 tablespoons olive oil
fresh cracked pepper
 
1. Mix red onion, olives, feta, basil, vinegar and olive oil in a large bowl and let mixture sit approximately 10 minutes. This allows the onions to absorb the dressing and become tender.
2. Add tomatoes and toss lightly to combine, top with fresh cracked pepper and serve immediately. Use a slotted spoon to drain the dressing and prevent mess on your dish when serving.
 
Keeps for 3 days in the fridge, but use as a topping for chicken, steak, or fish if not using immediately. It will become more of a salsa than a salad over time.
 
Inspired by The Kitchn
 
 
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