Vegetables Tomato Salad with Red Onion, Dill & Feta 5.0 (1) Add your rating & review This salad is a nod to my mom and my Greek heritage,” Symon says. In addition to dill, a common herb in Greek cuisine, Symon adds plenty of mint and basil. Slideshow: More Vegetarian RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook By Michael Symon Michael Symon Instagram A 1998 Food & Wine Best New Chef, Michael Symon grew up in a Mediterranean and Eastern European family. The chef combines that heritage with a Cleveland sensibility at Bar Symon, B Spot Burgers, Lola, Lolita, and Mabel's restaurants. He's known for hosting Emmy-winning talk show The Chew on ABC. Food & Wine's Editorial Guidelines Published on January 6, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Total Time: 30 mins Yield: 4 Ingredients 1/2 red onion, very thinly sliced (about 2 ounces) 1 garlic clove, minced 1/4 cup red wine vinegar 1/3 cup extra-virgin olive oil Kosher salt Freshly ground pepper 1 red bell pepper, cut into 1-inch pieces One-third of an English cucumber, thinly sliced (1/4 pound) 1/4 cup torn basil leaves 1/4 cup coarsely chopped mint 1/4 cup coarsely chopped fresh dill 1 pound assorted heirloom tomatoes, cut into bite-size pieces 4 ounces feta cheese, crumbled Directions In a small bowl, cover the onion slices with ice water and let stand for 10 minutes. Drain the onion. In a large bowl, combine the garlic and vinegar. Whisking constantly, drizzle in the olive oil. Season with salt and pepper. Add the bell pepper, cucumber, basil, mint, dill and onion and toss to coat. Let marinate for 15 minutes, stirring occasionally. Add the tomatoes and toss gently; season with salt and pepper. Transfer the salad to a platter, top with the feta and serve. Suggested Pairing Robust, fruit-forward rosé. Rate it Print