This is yet another dish to make use of the delicious summer tomato bounty. Boring, huh? I know. It's just a salad. And not even a particularly inventive one as isn't a huge departure from other Greek-ish tomato and cucumber salads we have made in the past, including this Tomato, Cucumber and Red Onion Salad with Mint. But I can't get enough of salad/veggies this week and I can't get enough of the delicious tomatoes from the farmers' market. It is tasty nonetheless and just different enough that I thought it was worth posting. I would say that the lemon-based vinaigrette and the scallions are much gentler on the palate than the red wine vinegar-based vinaigrette and red onions. So if you want a more subtle salad (with a punch of saltiness from the olives), this would be a better bet. It's fresh and easy - the perfect side dish for a bit Greek-inspired meal because you can prep it and throw most of it together while cooking other things and then just toss in the feta and the dressing at the very end when you are ready to serve.
Recipe after the jump!
Cucumber, Tomato and Feta Salad
June 2011
INGREDIENTS:
6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
2 large tomatoes (about 1 pound total), coarsely chopped
1 bunch scallions, chopped
1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
1 7-ounce package feta, crumbled, divided
1/2 cup coarsely chopped fresh mint
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.
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