Greek Tomato Salad

Name: Greek Tomato Salad
Yield: Serves 4 to 6
Cuisine: Greek
Ingredients: 1 1/2 pounds, ripe tomatoes, cored; 1/2 , English cucumber, halved lengthwise and sliced crosswise ⅛ inch thick; 1 1/2 teaspoons, table salt, divided; 5 tablespoons, extra-virgin olive oil; 2 tablespoons, red wine vinegar; 1 tablespoon, lemon juice; 1/2 teaspoon, pepper; 1/3 cup, thinly sliced pepperoncini; 1 , shallot, sliced into thin rings; 1/4 cup, fresh mint leaves, torn; 1 tablespoon, chopped fresh oregano; 4 ounces, feta cheese, crumbled (1 cup)

3 comments

Appears in Cook's Country June/July 2019

How you handle the tomatoes makes all the difference in this fresh summer salad.

SERVES4 to 6

TIME55 minutes

WHY THIS RECIPE WORKS

We were after a vibrant salad full of ripe, juicy tomatoes; crisp cucumbers; and lots of herbs, but raw tomatoes and cucumber sog out just about anything. The trick was to salt the vegetables in a colander, which helped draw out excess mois...

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