Place tomatoes and onion in a bowl. Whisk together vinegar and oil and pour over tomato and onions. Stir to combine.
6 cups halved grape tomatoes, ⅔ cup diced sweet onion, 2 ½ teaspoons white wine vinegar, 2 tablespoons extra virgin olive oil
Sprinkle with feta cheese and gently fold into tomato mixture. Add salt and pepper to taste. Garnish with freshly chopped parsley, if desired. Serve immediately or allow to sit for up to one hour.
½ cup crumbled feta cheese, Kosher salt, Freshly ground black pepper
This recipe is barely adapted from an old Cooking Light magazine issue.
I prefer sweet onions in this recipe, but if you don't have one, feel free to use a regular yellow, white or even red onion that has been soaked in ice water for 20 minutes, drained and blotted dry to reduce its sharpness.
Block feta cheese that you crumble yourself is my favorite because it has more flavor than the pre-crumbled variety but the crumbled version works great, too.
Multi-colored cherry tomatoes are gorgeous in this recipe but you can really use any type of tomato you have on hand. If using beefsteak or similar variety, core and remove some of the seeds before adding to the salad so it doesn't get too runny.
Make this recipe just before serving as the vinegar will start to break down the tomatoes and make them mushy if made too far in advance. Leftovers do not keep well so try to make the amount you will eat.
Out of white wine vinegar? Use red wine vinegar instead!