Summer is approaching and the hibernation pounds refuse to budge (if you look at the previous entries, the reason is obvious). Thankfully fresh ingredients are starting to sound appealing after a winter full of carbs, stews, chowders, and pies.
This tomato salad is a close relative of the more commonly known yogurt-cucumber salad (or sauce – tzatziki) but is made with yogurt, tomatoes, feta, and cumin. It’s just as refreshing and perfect for a hot summer day.
4-5 large vine-ripened tomatoes or roma tomatoes (about 1 1/2 pounds)
1/2 teaspoon table salt
1/4 cup plain yogurt , drained in fine sieve about 30 minutes (discard liquid)
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
Ground black pepper
1 small chunk feta cheese (about 3 ounces)
1. Core and halve tomatoes, then cut each half into 4 or 5 wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.
2. Meanwhile, whisk drained yogurt, oil, lemon juice, garlic, cumin, scallions, oregano, and pepper to taste in 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.