Submitted by Lauren Elder-Pahl
• 1 small red onion, thinly sliced
• 1 Tbsp red wine vinegar
• 2 tsp honey
• 1/2 tsp Dijon mustard
• 3 Tbsp extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 lbs ripe tomatoes, cored, cut into 1/2” wedges
• 4 oz feta, crumbled
• 1/4 C finely fresh herbs (tarragon, parsley, mint, and basil)
In a medium bowl, cover onion with ice water. Let set, stirring occasionally, until the flavor is mellowed, about 10 minutes. Drain and pat dry. In a large bowl, whisk vinegar, honey, and mustard until combined. Whisking constantly, slowly stream in oil until mixed well. Season with salt and pepper. Add tomatoes, gently stirring to coat. Let marinate at room temperature for 5 minutes. Add feta, herbs and onions to the salad and gently toss to combine. Serve immediately.
