Triple Tomato and Feta Salad

With Samin’s tomato vinaigrette, grape tomatoes and cubed heirlooms, this salad boasts tomatoes three ways. That being said, keeping it simple and drizzling the vinaigrette over sliced heirlooms with a sprinkle of flaky salt is still summer at its best. Here you’ll have leftover dressing; it keeps for a good four days and makes a great dip for crusty bread. This salad is best served room temperature the day its made, and if you want to really do it justice enjoy it right away.

Ingredients

Tomato Vinaigrette (makes about 1 cup):

2 tablespoons diced shallot

2 tablespoons red wine vinegar

1 tablespoon aged balsamic vinegar

1 large or two small very ripe tomatoes (about 8 ounces)

4 basil leaves torn

1/4 cup extra virgin olive oil

1 garlic clove

salt

Tomato Salad:

1 pound ripe heirloom or slicing tomatoes, sliced into 1/2-inch cubes

1 pint cherry or grape tomatoes

1/2 cup crumbled feta cheese

3 tablespoons fresh chopped chives

flaky salt, to finish, optional

Instructions

For the Dressing:
In a small bowl or jar, let the shallot sit in the vinegars for 15 minutes to macerate.

Halve the tomato crosswise. Grate on the largest hold of a box grater and discard the skin. You should be left with about 1/2 cup grated tomato. Add it to the shallot. Add the basil, oil, and a generous pinch of salt. Smash the garlic against the counter with the palm of your hand and add to the dressing. Shake or stir to combine. Taste and adjust the salt or acid as needed. Let sit for about 10 minutes, and remove garlic before using.

For the Salad:
In a large bowl, combine the heirloom tomatoes, grape tomatoes and fold in 1/3 cup dressing. Top with feta and chives and a sprinkle of flaky salt. Serve immediately.