Heirloom Tomato Salad

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This is the perfect summer salad. 

It showcases the sun-kissed ingredients of the season and is satisfyingly delicious.

How annoying did that last sentence just sound?

Also, I found away to include cheese which makes me happy 🙂

I don’t usually like tomato salads but this combination won me over. 

The key here is making sure you give the ingredients the love they deserve and I don’t mean doing morally questionable things to your food (although that can be fun too).

I mean take the time to quick-pickle the onions which gets rid of that raw onion bite and take the time to salt and drain your tomatoes too. 

(Side Note: DON’T refrigerate your tomatoes, it totally kills the flavor and makes you a tomato terrorist. Instead leave them at room temperature and store them upside down, it helps them keep longer.)

Ok, so this is what you need:

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Clockwise: Feta cheese (incase you’re illiterate in which case this really doesn’t help either), two heirloom tomatoes (any color works), four radishes, a quarter of a red onion sliced and some mint.

Start by pickling the red onion in a few spoonfuls of sugar and vinegar:

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Set that aside for at least 30 minutes and go on to the tomato draining process.

It’s so simple.

Just slice your tomatoes, lay them on a few layers of paper towels and salt them:

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Doing this really brings out the flavor of the tomatoes. 

If you skip this step you will miss out on having really flavorful tomatoes and everyone will hate you.


In the meantime, slice up your radishes:

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The purple radish gave me life.


Next, remove the mint leaves from the stems:

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Once the onions have pickled for at least half an hour and the paper towels have lots of moisture on them, it’s time to assemble the salad.

Lay the tomato slices on a plate and sprinkle on as much onion as you like.

I used about half of the onion slices I pickled.

Then sprinkle on the radishes, feta cheese and finally some mint leaves:

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Finish the salad off with a little olive oil and balsamic vinegar.

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Enjoy this salad with a glass of wine or two.

Or five.

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 The key is to get a little bit of everything in each bite.


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