Summer Recipes From Chef Michael Symon 2

Here’s another delicious recipe for you from the Food Network’s Michael Symon and Pilsner Urquell. I can’t wait to give this recipe a try this summer with some fresh tomatoes from my garden. I’m sure it will taste like pure sunshine, yum!

I have the onion, dill and mint growing in my kitchen garden too. I love it during the summer when I can step right outside my front door to have fresh ingredients to prepare a meal.

Tomato Salad with Red Onion, Dill and Feta – Summer Recipe

1 pound heirloom tomatoes (use an assortment of shapes, sizes and colors)
1 red pepper, seeded and cut into 1-inch chunks
1 half red onion, shaved thinly and soaked in ice water to cover for 10 minutes
¼ pound cucumber (approximately 1/3 cucumber), thinly sliced
1 clove garlic, minced
1 cup pitted whole kalamata olives
1 cup barrel-aged feta crumbled
¼ cup fresh dill roughly chopped
¼ cup fresh mint roughly chopped
¼ cup red wine vinegar
½ cup extra virgin olive oil
Salt and pepper to taste

Cut the tomatoes into bite sized chunks. Drain the onion and pat dry. Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

Add all ingredients except the tomatoes and feta and let marinate for 15-20 minutes.

Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste. Place on a large platter and serve immediately.

Serves 4

Check out the other great summer recipes in Chef Michael Symon’s summer meal.

Spicy Tomato and Blue Cheese Soup

Linguini With Heirloom Tomato