Makes 4 servings.

1/2 medium red onion, thinly sliced
1 pint Red Dog sungold tomatoes
2 tablespoons red wine vinegar
1 clove garlic, minced
Flaky sea salt, such as Maldon
1/4 cup extra-virgin olive oil
1 medium Red Dog sweet pepper, seeded and cut into 1-inch pieces
1/3 medium English cucumber, thinly sliced
1 cup kalamata olives, pitted
1/4 cup Red Dog dill fronds and tender stems, coarsely chopped
1/4 cup fresh mint leaves, coarsely chopped
1 cup crumbled feta cheese
Freshly ground black pepper

Place the onion in a bowl of cold water and set aside 10 to 15 minutes. Meanwhile, cut the tomatoes into halves or quarters and place in a medium bowl; set aside. Place the vinegar, garlic, and a pinch of salt in a large bowl. While whisking constantly, drizzle in the olive oil and whisk until combined.

Drain the onion and pat dry with paper towels. Add the red onion, bell pepper, cucumber, olives, dill, and mint to the dressing and toss to combine. Set aside to marinate for 10 minutes. Add the tomatoes and feta and toss gently to combine. Taste and season with more salt and pepper as needed.

Using a slotted spoon, transfer the salad to a serving platter, leaving the juices behind. Serve immediately.