Tomato and Feta Salad
A good tomato salad isn't about precise chopping, but about letting the ingredients sit long enough to mingle. Use the freshest tomatoes you can find, as they provide the liquid base for the dressing.
Wait for the release of the juice.
Do not refrigerate your tomatoes before assembly, as cold dulls their flavor. Room temperature is non-negotiable here.
- Chef's knife
- Large shallow bowl
- Cutting board
What goes in.
- 2 lbvine-ripened tomatoes, varied colors
- 8 ozblock feta, kept cold
- 1/4red onion, sliced paper-thin
- 1/2 cuppitted kalamata olives
- 3 tbspextra virgin olive oil
- 1 tbspdried oregano
- to tastesea salt
Salt early
Salt the sliced tomatoes and onions lightly before adding the oil or feta. This draws the juices out, creating a natural vinaigrette at the bottom of the bowl.
The method.
Prep the base
Cut tomatoes into thick, jagged wedges. Avoid uniform slices; rustic shapes hold the dressing better.
Season the foundation
Place tomatoes and onion in a shallow bowl. Sprinkle with a pinch of sea salt and let them sit for 5 minutes until the bottom of the bowl shows a bright red liquid.
Add the fat
Pour the olive oil over the tomatoes. Toss gently so the oil coats every surface.
Finish with cheese
Break the cold feta into large, uneven chunks directly over the bowl. Do not stir vigorously or you will turn the cheese into a paste; fold once to distribute.
Garnish
Scatter the olives and dried oregano over the top just before serving.
Other turns to take.
Herb-heavy
Add a large handful of fresh torn parsley or mint leaves at the final step for a cleaner finish.
Spiced
Add a pinch of crushed red pepper flakes to the oil before tossing to provide a slow heat.
When it doesn't go to plan.
Use a serrated bread knife to slice tomatoes if your chef's knife isn't razor-sharp; it prevents the skin from tearing.
If your feta is extremely salty, soak the block in cold water for 10 minutes and pat dry before crumbling.
Serve with crusty bread to soak up the leftover tomato-oil mixture in the bowl.
The ones that keep coming up.
Can I make this ahead of time?
It is best eaten within an hour of assembly. If left too long, the tomatoes will lose their structure and become mushy.
Should I remove the seeds?
No. The seeds and the gelatinous surrounding pulp hold the most flavor and provide the liquid needed to bind the salad.
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