Tomatoes shine in this juicy salad
Fresh, juicy summer tomatoes make a great salad, so we set out to create one with complementary flavours and a creamy dressing.
Tomatoes exude lots of liquid when cut, which can quickly turn a salad into soup. To get rid of some of the tomato juice without losing all the valuable flavour, we used a method that had proven successful in our other tomato salad recipes: salting the tomatoes before making the salad.
Simply cutting the tomatoes into wedges, tossing them with salt, and letting them sit for 15 minutes provided enough time for the juice to drain. This also seasoned the tomatoes and their juice at the same time. We reserved a measured amount of the flavourful juice to add to the dressing without watering down the salad.
Greek yogurt laid the foundation for a creamy, spice-infused dressing, and we boosted its tang with lemon juice and the reserved tomato juice. To that we added fresh oregano, cumin, and garlic.
A quick zap in the microwave was all it took to effectively bloom the spice and cook the garlic, successfully mellowing their flavours. We tossed the tomatoes with the dressing, finishing with just the right amount of briny feta to add richness and another layer of flavour.
Both regular and low-fat Greek yogurt will work well here; do not use nonfat yogurt. The success of this recipe depends on ripe, in-season tomatoes.
Tomato Salad With Feta Servings: 6 Start to finish: 30 minutes
2 1/2 pounds ripe tomatoes, cored and cut into 1/2-inch-thick wedges
• salt and pepper
1 Tbsp extra-virgin olive oil
1 garlic clove, minced
1 tsp ground cumin
1/4 cup plain Greek yogurt
1 Tbsp lemon juice
1 scallion, sliced thin
1 Tbsp minced fresh oregano 3 oz. feta cheese, crumbled (3/4 cup)
Toss tomatoes with 1/2 tsp salt and let drain in colander set over bowl for 15 to 20 minutes. Microwave oil, garlic, and cumin in bowl until fragrant, about 30 seconds; let cool slightly. Transfer 1 Tbsp tomato liquid to large bowl; discard remaining liquid. Whisk in yogurt, lemon juice, scallion, oregano, and oil mixture until combined. Add tomatoes and feta and gently toss to coat. Season with salt and pepper to taste. Serve.
From The Complete Mediterranean Cookbook by America’s Test Kitchen.