Tomato And Onion Salad V Recipe

Prepare tomatoes

Wash tomatoes and remove cores. Slice large tomatoes into 1/2-inch thick wedges or medium tomatoes into 1/2-inch slices. Measure approximately 4 cups of cut tomatoes and place into a large salad bowl.

Prepare onion

Peel the red onion. Cut in half from pole to pole, then slice thinly (about 1/8-inch). Separate slices into rings and, if desired, soak in cold water for 5 minutes to reduce bite; drain and pat dry before adding to bowl.

Herbs and optional cheese

Rinse parsley (and basil if using), shake dry and roughly chop. Add about 1/2 cup chopped parsley and 1/4 cup chopped basil to the bowl with tomatoes and onion. If using, crumble 3/4 cup feta cheese and set aside to add after tossing.

In a small jar or bowl combine 3 tablespoons extra-virgin olive oil, 1½ tablespoons red wine vinegar, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or sugar, and 1 minced garlic clove. Add 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Whisk vigorously (or close jar and shake) until the dressing is emulsified and slightly thickened, about 20–30 seconds. Taste and adjust seasoning — add more salt, pepper, or lemon if needed.

Pour the dressing over the tomato, onion, and herb mixture in the large bowl. Using a large spoon, gently toss just enough to coat the vegetables, taking care not to crush tomato wedges. Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld.

If using feta, sprinkle the crumbled cheese over the top and give one gentle toss to combine. Serve immediately or within 30 minutes for best texture.