Name: Tomato Salad with Feta and Cumin-Yogurt Dressing
Total time: 35 min
Yield: Serves 6
Ingredients: 4 - 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; Ground black pepper; 1 small chunk feta cheese (about 3 ounces)

Why This Recipe Works

We wanted to come up with a simple summer tomato salad recipe that would make the most of (and use up) some of the tomato bounty from the garden. We managed it without too much trouble, discovering that salting the tomatoes before mixing them into the salad brings out their juices, which make a great base for the dressing. We also discovered there's no need to peel homegrown tomatoes for a tomato salad recipe, because their skins are usually thin and unobtrusive.

Instructions

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.

Meanwhile, whisk 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.

Crumble feta over tomatoes; toss to combine. Adjust seasonings and serve immediately.