4 pints heirloom tomatoes
1 1/2 cups small-diced red onion (2 onions)
1/4 cup good white wine vinegar
1/2 Tbsp balsamic vinegar
1 Tbsp brown dijon mustard
6 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese (can substitute Mozarella if you prefer)
chopped cucumber (optional)
1. Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, dijon mustard, olive oil, salt, pepper, basil, and parsley and toss well. Keep the tomatoes at room temperature after tossing with the onions, herbs and dressing and let the flavors "marry" for a couple of hours, then add the diced feta (1/2 to 3/4 inch cubes) just before serving.
2. Gently fold it into the salad and serve at room temperature. Do Not Refrigerate as the cold kills the tomatoes flavor.