If you’re an avid gardener and have been blessed with a bounty of ripe tomatoes, a simple summer salad is a great way to make the most of (and use up) this garden favorite.
Salting the tomatoes before mixing them into the salad brings out their juices, which make a base for the dressing. There’s also no need to peel homegrown tomatoes here, because their skins are usually thin and unassuming.
Tomato Salad with Feta and Cumin-Yogurt Dressing
Serves 6
4 to 5 large vine-ripened tomatoes (about 1 1/2 pounds)
1/2 teaspoon table salt
3 tablespoons plain Greek-style yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice from 1 lemon
1 small clove garlic, minced or put through garlic press
1 teaspoon ground cumin
3 small scallions, white and green parts, sliced thin
1 tablespoon chopped fresh oregano leaves
Eat. Watch. Do.
Ground black pepper
1 small chunk feta cheese (about 3 ounces)
1. Core and halve tomatoes, then cut each half into four or five wedges. Toss wedges with salt in a large bowl; let rest until a small pool of liquid accumulates, 15 to 20 minutes.
2. Meanwhile, whisk yogurt, oil, lemon juice, garlic, cumin, scallions, oregano, and pepper to taste in a small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
3. Crumble feta over tomatoes; toss to combine. Adjust seasonings and serve immediately.
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