Roma Tomato Salad Recipe

Prepare tomatoes

Wash the Roma tomatoes. Slice each tomato into 6–8 wedges (or thick rounds if preferred). Place the cut tomatoes in a large salad bowl.

Slice onion

Peel the red onion and cut in half. Slice very thinly into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Add the onion to the bowl with the tomatoes.

Add olives and artichokes

Drain Kalamata olives if packed in brine; halve or quarter them depending on size and add to the bowl. Drain marinated artichoke hearts and quarter them if large; add to the bowl.

Add greens and feta

Place 6 cups of field greens in a large serving bowl or divide among individual plates. Top the greens with the tomato, onion, olive, and artichoke mixture. Sprinkle the 3 ounces of crumbled feta evenly over the salad.

Make the dressing by combining 3 tbsp extra-virgin olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp honey, 1 tsp salt, and 1/2 tsp freshly ground black pepper in a small bowl or jar. Whisk vigorously (or shake in a lidded jar) until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds.

Taste and adjust seasoning. Add a little more honey if the balsamic is too sharp, or a pinch more salt if needed.

Just before serving, drizzle the dressing evenly over the assembled salad (start with about 3/4 of the dressing and reserve the rest). Gently toss the salad to coat the greens and vegetables without breaking up the tomatoes. Taste and add remaining dressing if desired.

Finish the salad by scattering torn fresh basil leaves over the top and a light dusting of lemon zest, if using. Serve immediately.

If preparing ahead, keep dressing separate and toss within 15 minutes of serving to keep tomatoes and greens fresh.