Al Fresco Tomato & Feta Salad with Slightly Pickled Onions

by Dominic Franks from @DomInTheKitchen

This Feta and Tomato Salad is the easiest thing to make and potentially one of my all time favorite salads. Firstly you need some decent tomatoes.I like a selection of large beef or vine tomatoes and small cherry tomatoes but to be honest, any tomatoes will work. Then I like a really good feta such as a barrel-aged one that just seems to have a little more punch than the regular. Finally (and probably most importantly,) you don’t want to skip on the seasoning. Tomatoes love salt and pepper but also oregano and garlic so the brilliant Cole & Mason Spice Carousel will come in super handy here.

I'm serving mine with some incredible slightly pickled red onions. The oil and vinegar mix that they marinade in makes for a delectable dressing which makes this salad even easier to prep.

Preparation Time: 10 minutes

Marinating Time: 12 hours

Difficulty: Easy

Serves: 6 to 8

Kitchen Tools: Cole & Mason 16 Herb & Spice Carousel

  • 4 large beef or vine tomatoes - sliced

  • 8 to 10 cherry tomatoes - halved

  • Fresh basil leaves

  • A handful of strawberries - cut into quarters

  • Salt and pepper

  • Dried oregano


It couldn’t be easier. Slice the tomatoes nice and thickly, place them on a plate and crumble the feta on top. Sprinkle liberally with seasoning and then add some quartered strawberries for a little sweetness. Lay the red onions over the top and drizzle over the pickling liquid.

  • 1 red onion - finely sliced

  • 4 tablespoons of extra virgin olive oil

  • 2 tablespoons of cider vinegar

  • 1 teaspoon of balsamic vinegar

  • 1 teaspoon of honey

  • 1/2 teaspoon of black peppercorns

  • 1/2 a teaspoon of Dijon mustard

  • 1/2 teaspoon of dried oregano


Add all of the ingredients to a bowl (or jam jar) and stir well. Peel and slice your onion finely - a mandolin could do this for you but a steady hand and sharp knife will give you the results you're after. Place the onions into the bowl with the liquid and ensure they are submerged well. Leave for at least 12 hours before using. They will keep for at least 2 days either in or out of the fridge.

Pro Tips
  • Try and make the salad a good hour before serving as it will really enhance the flavors. If you can, leave it at room temperature for a while.
ken hom vegetable stir fry cooking in wok
CURRENT ARTICLE: Al Fresco Tomato & Feta Salad with Slightly Pickled Onions - 07/19/22

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