Mediterranean Tomato Salad

Spring has arrived, finally! It’s time to start shifting our meals to use the fantastic fresh produce coming in.

Serves 8

6 pounds assorted heirloom tomatoes (Cherokee purple, Italian ice, Evergreen, Brandywine, Valencia, Green Zebra, Sungold, and Mister Stripey)
2 pounds cucumbers
1 large red onion
1 ounce fresh basil
8 ounces crumbled feta cheese
2 cups red wine vinaigrette

Dice tomatoes, slice cucumbers, julienne red onion, and chiffonade basil then place into a medium bowl. Add feta, vinaigrette, and toss. Serve in a chilled bowl.

Red Wine Vinaigrette
1 cup extra-virgin olive oil
¼ cup red wine vinegar
1 tbs balsamic vinegar
1 tsp Dijon mustard
3 minced garlic cloves
½ tsp herbs de Provence
2 tbs chopped basil
1 tbs chopped Italian parsley
¼ cup granulated sugar
Salt and pepper to taste

Combine all ingredients except for extra virgin olive oil in a food processor. Pulse until pureed. Add extra virgin olive oil slowly to emulsify.