I found this recipe for Tomato, Feta and Vidalia Onion Salad in Cooking Light a number of years ago. It was one of those side dish suggestions buried in the sidebar of an actual recipe. I can’t even remember why it caught my eye, but thank goodness it did because I’ve been making it ever since. Hands down, this is my go-to side dish to prepare during summer. It’s super easy to throw together, and it goes with nearly any meal from humble burgers and brats to fancy steaks and salmon. I’m telling you, put this in your recipe rotation, and you’ll marvel at its versatility…and deliciousness.
Clearly you have to like tomatoes to enjoy this recipe, but I think the combination of juicy tomatoes, salty feta and sweet onion (balanced with a little oil and vinegar) is swoon-worthy, especially when tomatoes are at their peak. I also make it with grocery store grape tomatoes since our growing season is so short in Minnesota, and it’s still rock solid.
Lesson learned: Never overlook food suggestions in the sidebar. I wonder what else I’ve been missing…
- 3 cups halved grape tomatoes
- ⅓ cup diced vidalia onion
- 4 tablespoons feta cheese
- 1¼ teaspoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Place tomatoes and onion in a bowl. Whisk together vinegar and oil and pour over tomato and onions. Stir to combine. Sprinkle with feta cheese and gently fold into tomato mixture. Add salt and pepper to taste.
- Serve chilled or at room temperature.