Tomato Salad with Red Onion, Dill and Feta

slightly adapted from Chef Symon's Live to Cook

1 garlic clove, minced

Kosher salt

Fresh black pepper

1/2 c. red wine vinegar

1/4 c. EVOO

1/4 red onion, shaved thin

1/3 medium English cucumber, sliced thinly

10 olives, halved

2 tbsp. fresh torn mint

2 tbsp. fresh torn parsley

1 lb. heirloom tomatoes, cut into slices and chunks

1/2 c. crumbled feta

Combine garlic, a pinch of salt, black pepper and vinegar in a dish, whisk to combine.

Stream in EVOO, whisk to combine well.

Arrange salad ingredients on a plate, top with fresh torn herbs, drizzle with vinaigrette.

Serve.