Tomato & Feta Salad Recipe

Wash all produce. Pat tomatoes and cucumber dry.

Cut tomatoes into bite-size wedges: core if needed, then slice each tomato into 6–8 wedges depending on size.

Peel the cucumber if desired. Halve lengthwise and slice on the bias into 1/4-inch slices. If cucumber has large seeds, scoop them out before slicing.

Thinly slice the red onion into rings or half-rings. If you want milder onion, soak slices in cold water for 5 minutes and drain.

Chop fresh dill leaves finely, discarding thick stems.

Combine

In a small bowl or jar, add lemon juice, Dijon mustard, honey, minced garlic, red wine vinegar, salt, and pepper.

Emulsify

Whisk together while slowly pouring in the olive oil until the dressing is smooth and slightly thickened. Alternatively, close the jar and shake vigorously for 20–30 seconds.

Taste and adjust seasoning: add more salt, pepper, or a touch more honey if the dressing is too tart.

Place the tomato wedges, cucumber slices, and drained/sliced red onion in a large mixing bowl.

Pour about two-thirds of the vinaigrette over the vegetables. Gently toss with tongs or two spoons to coat evenly, taking care not to break up the tomato wedges.

Add the crumbled feta and chopped dill to the bowl. Gently fold them in so the feta stays in some larger pieces.

Taste and adjust: if the salad needs more acidity or seasoning, add remaining vinaigrette a little at a time, and season with salt and freshly ground black pepper to taste. Remember feta is salty—season lightly.

Transfer to a serving platter or bowls. Sprinkle a few extra dill fronds on top and a light drizzle of olive oil if desired.

Serve immediately at room temperature, or chill for up to 30 minutes to allow flavors to meld. If chilling, wait to add any extra vinaigrette until just before serving.