Serves 4 to 6


  • 2 pounds heirloom tomatoes
  • Fine sea salt
  • Freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. gin
  • 1/4 cup loosely packed, coarsely chopped dill
  • 1 large shallot, finely chopped (about 2 Tbsp.)
  • 4 ounces sheep's-milk feta, crumbled


    Active time: 10 minutes
    Total time: 40 minutes

    Core tomatoes and slice into 1/4-inch-thick rounds. Season both sides with 1/4 tsp. fine sea salt and a few grinds of black pepper.

    Layer tomatoes in a large bowl, drizzling between the layers olive oil; gin; dill and shallot. Cover bowl with plastic wrap and let sit at room temperature for 30 minutes, gently tossing after 15 minutes.

    Transfer to a large serving platter, sprinkling sheep's-milk feta between the layers. Whisk remaining liquid from mixing bowl and pour it over top. Serve at room temperature.

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