Tomato Chopped Salad Recipe

Prepare tomatoes

Core the tomatoes and cut into roughly 1/2-inch dice. If tomatoes are very juicy, drain for 5 minutes in a colander to reduce excess liquid and reserve any juice for the dressing if you like.

Chop vegetables

Peel the cucumber if skin is waxy; cut lengthwise, scoop seeds if watery, and dice to match tomato size (about 1/2-inch). Seed and dice the red bell pepper to the same size. Trim and thinly slice the red onion, then chop into small pieces (about 1/4–1/2-inch).

Chop herbs

Stack basil leaves, roll and chiffonade, then roughly chop. Finely chop the parsley. Combine basil and parsley so the herbs measure about 1/2 cup total when packed.

Combine salad

In a large bowl, gently toss the diced tomatoes, cucumber, red pepper, and red onion with the chopped herbs. Sprinkle the 1 tsp salt and 1/2 tsp pepper over the mixture and toss lightly to distribute.

Add feta (optional)

If using, fold in the 1/2 cup crumbled feta gently so it breaks into bite-sized pieces without turning to mush.

Whisk together the lemon juice, red wine vinegar, Dijon mustard, honey or maple syrup, and minced garlic in a small bowl until the mustard is dispersed.

Slowly stream in the olive oil while whisking continuously to emulsify the dressing. Taste and adjust seasoning; add a pinch more salt or a little more lemon if needed.

If you reserved tomato juice earlier, add 1 to 2 tablespoons to the dressing for extra tomato flavor and whisk to combine.

Pour about three-quarters of the dressing over the salad and toss gently to coat. Let the salad sit 5–10 minutes at room temperature so flavors meld; taste and add remaining dressing if desired.

Adjust seasoning with additional salt and pepper to taste. Serve in a shallow bowl or platter. Leftovers keep covered in the refrigerator for up to 2 days; the salad will become juicier as it rests.