Serves 4
There is no better salad when tomatoes are in season. Use different varieties of tomato for a visual wow.
6 medium heirloom tomatoes, halved, cored, and cut into bite-sized chunks
1 English cucumber, halved and cut on an angle into ¼-inch-thick slices
1 small red onion, sliced thinly on the mandoline or cut into slivers
¼ cup chopped fresh mixed herbs (parsley, mint, dill)
½ teaspoon dried oregano
1⅓ cups crumbled feta cheese
½ cup Red Wine Vinaigrette (here)
1 tablespoon extra virgin olive oil
Kosher salt
Fresh ground black pepper
Combine the tomatoes, cucumber, onion, herbs, oregano, and half of the feta in a large bowl and toss. Add the vinaigrette and olive oil and toss with your hands or a spoon to coat. Season with salt and pepper. Transfer to a serving bowl or platter and scatter the remaining feta over.
VARIATION: WITH GRILLED CHICKEN PAILLARD
Pound four 5-ounce boneless, skinless chicken breasts until thin, season with salt and pepper, and grill until the edges are opaque. Turn and grill for another minute. Place a breast on a dinner plate, drizzle 1 tablespoon Red Wine Vinaigrette over, and top with some salad.