Good Morning America Recipes

Michael Symon's Tomato Salad with Red Onion, Dill and Feta

Celebrate Summer With This Salad

Co-host of "The Chew" prepares classic summer dishes with a new spin.
Difficulty: Easy
Cook Time: min

Tomatoes are in season and more delicious than ever. So give this salad a try for dinner tonight.


  • 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 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
  • Cooking Directions

    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.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe courtesy of Michael Symon

    Recipe Summary

    Main Ingredients: heiloom tomatoes, red pepper, red onion, dill, kalamata olive, fresh mint

    Course: Salad

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