Monday, August 23, 2010

Tomato Salad with Red Onion, Dill and Feta



This recipe comes from Chef Symon's cookbook, Live to Cook, and is my selection for next week's round up. When I was at the Farmer's Market, I found these adorable heirloom tomatoes, which the recipe calls for. I love the colors, odd shapes and charm each tomato has.



On Sunday afternoon, I had some down time and decided to read through Live to Cook. I finally learned why almost every Symon recipe has dill - it's his favorite soft herb. He also is a big coriander fan, his favorite spice. Well, I like dill, but in this Greek style salad, the mint and parsley combo seemed to suit me better. For the vinaigrette Symon calls for, I invert the olive oil to vinegar ratio because I don't like oily dressings, and love the light pink hue of the vinaigrette.

VBS Trades and Tips: 
-Heirloom varieties of produce are beneficial to the environment for many reasons, most notably preservation of the crops natural diversity. 
-Heirloom tomato seeds are widely available, try growing your own if you can't find them at the market! 
-Store tomatoes on the counter at room temperature, and eat within a day or two. Refrigerating them will make them grainy and less sweet.

Tomato Salad with Red Onion, Dill and Feta
slightly adapted from Chef Symon's Live to Cook

1 garlic clove, minced
Kosher salt
Fresh black pepper
1/2 c. red wine vinegar
1/4 c. EVOO
1/4 red onion, shaved thin
1/3 medium English cucumber, sliced thinly
10 olives, halved
2 tbsp. fresh torn mint
2 tbsp. fresh torn parsley
1 lb. heirloom tomatoes, cut into slices and chunks
1/2 c. crumbled feta

Combine garlic, a pinch of salt, black pepper and vinegar in a dish, whisk to combine.
Stream in EVOO, whisk to combine well.
Arrange salad ingredients on a plate, top with fresh torn herbs, drizzle with vinaigrette.
Serve.

4 comments:

Joanne said...

Delicious! I also lessened the amount of olive oil in this. I find it so funny how specific Michael Symon's flavor profiles are. I feel like I could pick out one of his recipes from a lineup in a heartbeat.

Natashya KitchenPuppies said...

Beautiful! I love the plating.

Amanda (Two Boos Who Eat) said...

These veggies are so pretty. Love the heirloom tomato shot. YUM!

Kelly said...

Gorgeous. I second the love for heirlooms. I'd also add the benefit that a lot of hybrid tomatoes are developed for reasons other than taste (like looks or shelf life) and I'd rather have one that naturally developed to taste delicious.