This was a last minute decision after realizing our leaf lettuce had seen better days. Not in the mood to run to the food store, The Hubs did a quick online search to find a salad that would utilize on-hand ingredients. We were after a vibrant salad full of ripe, juicy tomatoes; crisp cucumbers; and lots of herbs. To prevent the cukes and tomatoes from getting soggy, the trick is to salt the vegetables in a colander, which helps draw out excess moisture and seasons them at the same time.
Sliced pepperoncini and shallot were briefly marinated in a pungent vinaigrette before tossing in the seasoned vegetables, torn fresh mint, and chopped fresh oregano. A sprinkling of salty, briny feta is the perfect finishing touch.Â
Feeling that the finished salad was a bit too mint-forward, we reduced the amount of mint and increased the amount of oregano. Use your own judgement as to how much of each herb to use based on your family’s preferences.
Greek Tomato Salad
Ingredients
- 1 ½ lbs. ripe tomatoes, cored
- ½ English cucumber, halved lengthwise and sliced crosswise ⅛ inch thick
- 1 ½ tsp. table salt, divided
- 5 Tbsp. extra-virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. lemon juice
- ½ tsp. pepper
- â…“ cup thinly sliced pepperoncini
- 1 shallot, sliced into thin rings
- 1 Tbsp. fresh mint leaves, torn
- ÂĽ cup chopped fresh oregano
- 4 oz. feta cheese, crumbled (1 cup)
Directions
- Cut tomatoes into ½-inch-thick wedges, then cut wedges in half crosswise. Toss tomatoes, cucumber, and 1 teaspoon salt together in bowl; transfer to colander and let drain for 30 minutes.
- While vegetables drain, whisk oil, vinegar, lemon juice, pepper, and remaining ½ teaspoon salt together in large bowl. Add pepperoncini and shallot and let sit until slightly softened, about 15 minutes.
- Add mint, oregano, and drained vegetables to bowl with dressing and toss to combine. Season with salt and pepper to taste. Transfer to platter and sprinkle with feta. Serve.
Recipe by America’s Test Kitchen
Accounting for Taste 