Barefoot Contessa (en-US)

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2 pints cherry tomatoes, red or mixed colors
¾ cup small-diced red onion
2 tablespoons good white wine vinegar or Champagne vinegar
3 tablespoons good olive oil
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
¾ pound feta cheese

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta into a ½- to ¾-inch dice, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

Tomato Feta Salad