Insalata Bella Napoli Recipe

Prepare tomatoes

Wash tomatoes and pat dry. Cut larger tomatoes into 1/2-inch wedges or 1-inch chunks; halve smaller tomatoes. Place tomatoes in a large salad bowl.

Slice onion

Peel the red onion, cut in half pole-to-pole, and slice very thinly into half-moons (about 1/8-inch). If you prefer milder onion, soak the slices in cold water for 5 minutes, then drain and pat dry. Add onion to the bowl with tomatoes.

Add olives and basil

Pit and halve the black olives if whole; if using pre-pitted whole olives, quarter them. Add olives to the tomato-onion mixture. Stack basil leaves, roll tightly, and chiffonade (thin ribbons) or roughly tear by hand; add to the bowl.

Add feta

Crumble or cube the feta cheese and add to the salad bowl. Reserve a small amount (about 1 tbsp) for garnish if desired.

Make the dressing: In a small bowl or jar, combine extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, black pepper, and the optional pinch of sugar or honey. Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more salt, pepper, or lemon if needed.

Dress the salad: Pour about three-quarters of the dressing over the salad ingredients in the large bowl. Reserve the remainder to serve alongside or for guests to add more.

Toss gently: Using salad tongs or two large spoons, gently toss the tomatoes, onions, olives, basil, and feta just until everything is evenly coated with dressing. Be careful not to break down tomatoes excessively; a light fold is sufficient.

Finish and serve: Transfer the salad to a serving platter or leave in the bowl. Crumble the reserved feta over the top if set aside. Drizzle a little extra-virgin olive oil on top and garnish with a few whole basil leaves. Serve immediately at room temperature for best flavor, or chill for up to 20 minutes before serving. Offer remaining dressing on the side.