from Cooks Illustrated. Their onion treatment kills any bitter onion vapors, and is especially tasty if you start with sweet onions.
Ingredients:
1 ¾ pounds tomatoes, cored 1 ¼ teaspoons table salt, divided ½ red onion, sliced thin 2 tablespoons red wine vinegar 1 teaspoon dried oregano ½ teaspoon pepper 1 English cucumber, quartered lengthwise and cut into ¾-inche chunks 1 green bell pepper, stemmed, seeded, and cut into 2 by ½ -inch strips 1 cup pitted kalamata olives 2 tablespoons capers, rinsed 5 tablespoons extra-virgin olive oil, divided 1 (8-ounce) block feta cheese, sliced into ½-inthick triangles
Preparation:
- Cut tomatoes into ½-inch thick wedges. Cut wedges in half crosswise. Toss tomatoes and ½ teaspoon salt together in colander set in a large bowl. Let drain for 30 minutes. Place onion in small bowl, cover with ice water, and let sit for 15 minutes. Whisk vinegar, oregano, pepper, and remaining ¾ teaspoon salt together on second small bowl.
- Discard tomato juice and transfer tomatoes to now-empty bowl. Drain onion and add to bowl with tomatoes. Add vinegar mixture, cucumber, bell pepper, olives, and capers and toss to combine. Drizzle with ¼ cup oil and toss gently to coat. Season with salt and pepper to taste. Top with feta and remaining 1 tablespoon oil.