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Salads

Mediterranean Chopped Salad with Tomatoes, Peppers, Feta, and Basil

Mediterranean Chopped Salad with Tomatoes, Peppers, Feta, and Basil

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Mediterranean Chopped Salad with Tomatoes, Peppers, Feta, and Basil

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About This Recipe

Yield:Serves 4 to 6
Active time:10 minutes
Total time:30 minutes
This recipe appears in: Mediterranean Chopped Salad with Tomatoes, Peppers, Feta, and Basil

Ingredients

  • 1 small red onion, finely sliced
  • 2 cups cherry tomatoes, split in half
  • 1 medium red bell pepper, cut into 3/4-inch pieces
  • 1 medium green bell pepper, cut into 3/4-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon balsamic or red wine vinegar
  • 1 teapoon dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 4 ounces feta cheese, cut into 1/2-inch cubes
  • 1/2 cup chopped fresh basil leaves

Procedures

  1. 1

    Place onions in a small bowl and cover with cold water. Set aside. Combine tomatoes and peppers in a colander set over a bowl and season with 1/2 teaspoon kosher salt and a few grinds black pepper. Allow to rest at room temperature for 20 minutes. You should end up with about 2 tablespoons juice in the bowl. If excess juice is collected, discard all but 2 tablespoons.

  2. 2

    Add mustard and vinegar to vegetable juices. Slowly whisk in olive oil. Add tomatoes, peppers, cheese, drained onions, and basil to bowl and toss to combine. Season to taste with salt and pepper and serve.

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