Al Fresco Tomato & Feta Salad with Slightly Pickled Onions
by Dominic Franks from @DomInTheKitchen
This Feta and Tomato Salad is the easiest thing to make but potentially one of my all time favourite salads. Firstly you need some decent tomatoes. I like a selection of large beef or vine tomatoes and small cherry tomatoes but to be honest, any tomatoes will work. Then I like a really good feta such as a barrel-aged one that just seems to have a little more punch that the regular and finally (and probably most importantly,) you don’t want to skip on the seasoning. Tomatoes love salt and pepper but also oregano and garlic so the brilliant Cole & Mason spice rack will come in super handy here.
I'm serving mine with some incredible slightly pickled red onions. The oil and vinegar mix that they marinade in makes for a delectable dressing which makes this salad even easier to prep.
Kitchen Tools Needed: Cambridge 16 Jar Spice & Herb Rack Carousel
Prep: 10mins
Marinating Time: 12 hours
Difficulty: Easy
Serves: 6 – 8
Ingredients:
for the tomato salad:
- 4 large beef or vine tomatoes - sliced
- 8 - 10 cherry tomatoes - halved
- fresh basil leaves
- a handful of strawberries – cut into quarters
- salt and pepper
- dried oregano
Method:
It couldn’t be easier. Slice the tomatoes nice and thickly, bung them on a plate and crumble the feta on top. Sprinkle liberally with seasoning and then add some quartered strawberries for a little sweetness. Lay the red onions over the top and drizzle over the pickling liquid.
for the pickled onions:
- 1 red onion - finely sliced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons cider vinegar
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon black peppercorns
- half a teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
Method:
Add all the ingredients to a bowl (or jam jar) and stir well.
Peel and slice your onion finely - a mandolin could do this for you but a steady hand and sharp knife will give you the results you're after. Place the onions into the bowl with the liquid and ensure they are submerged well.
Leave for at least 12 hours before using. They will keep for at least 2 days either in or out of the fridge.
Tip: Try and make the salad a good hour before serving as it will really enhance the flavours if you can leave it at room temperature for a while.
