Ensalada de tomate, cebolla y feta

Ingredientes

• 3 Tablespoons red wine vinegar
• 4 Tablespoons extra virgin olive oil
• 1/2 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground pepper
• 4 large tomatoes (cut into slices)
• 1/4 cup fresh basil leaves (tightly packed and shredded (or substitute 1 tsp. dried basil))
• 1 red onion (thinly sliced and separated into individual rings (cut in half if really large))
• 1 cup feta cheese (crumbled)
• salt and pepper (to taste)

Preparación

1. 1

   Prepare the dressing: In a small bowl (or jar), combine all the dressing ingredients and whisk or shake together well. Set aside.

2. 2

   Arrange sliced tomatoes in a single layer, overlapping just slightly, in a shallow dish or deep plate. Season tomatoes with salt and pepper. Evenly scatted chopped basil overtop of tomatoes.Spread red onion over tomatoes, then basil, then sprinkle the crumbled feta cheese over the top.

3. 3

   Drizzle with the dressing. Let stand at room temperature for at least 15 minutes or up to 1 hour before serving. If making well ahead, cover with plastic wrap and refrigerate for several hours. Remove from fridge at least 15 minutes ahead of serving, to take the chill off the tomatoes, for best flavour.