Serves 4 to 6 as a side dish
Even out of season, cherry tomatoes are generally firm and sweet, making them a great option for a quick and easy side salad. This version is tangy with some dill and feta, but you can substitute basil and mozzarella with balsamic vinegar for a classic caprese.
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Ingredients
2 pints cherry tomatoes, halved
1/2 cup pitted green Greek olives
½ small red onion, very thinly sliced
⅓ cup crumbled feta cheese
¼ cup chopped fresh dill
2 tablespoons chopped fresh parsley (optional)
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon fresh lemon juice
½ teaspoon Dijon mustard
½ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper
Directions
- Place the tomatoes, olives, red onion, dill, and parsley (if using) in a large serving bowl.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and black pepper until well combined.
- Pour the dressing over the tomatoes and gently toss until everything is evenly coated. Let the salad stand at room temperature for 10 to 15 minutes to allow the tomatoes to release a little of their juices and the flavors to meld.
- Fold in the feta cheese just before serving, being careful not to break it up too much.
- Taste and adjust the seasoning with additional salt, pepper, or a squeeze of lemon juice, if desired. Garnish with a little extra fresh dill and serve at room temperature or slightly chilled.
