Tomato Feta Salad

/
 
 

My husband says: If I could only have 2 foods for the rest of my life, tomatoes would be the second - corn is first. Another go-to salad in our house - prepare at least 2 hours ahead of serving, so the Feta has a chance to melt into the vinaigrette.

Ingredients

Serves 4

4 fresh, ripe tomatoes, (you can use 12-16 Campari tomatoes in the winter)
1 English Cucumber
4-6 scallions
12-14 oz feta cheese
Fresh basil, dill, mint – enough to make ½ cup chopped

¼ cup extra virgin olive oil – use the good stuff
¼ cup lemon juice
½ teaspoon sugar
½ teaspoon black pepper
Pinch of salt

Instructions

  1. Cut the tomatoes into chunks and put into medium mixing bowl.
  2. Peel half the skin off the cucumber, in alternating strips. Cut in half lengthwise, and scoop out the seeds with a spoon. Slice thinly, and add to tomatoes.
  3. Clean and slice the scallions, add.
  4. Crumble and add the Feta.
  5. Finely chop the herbs to get about ½ cup, using mostly basil and dill, and 12-15 mint leaves. Add to bowl.
  6. In a sealable plastic container, put olive oil, lemon juice, sugar, black pepper and salt. Seal the lid, and shake vigorously to make vinaigrette. Taste and adjust flavors.
  7. Pour vinaigrette over salad. Toss thoroughly.
  8. Cover and let rest at room temperature for 2-3 hours, tossing every 30 minutes or so, letting the Feta gradually melt into the vinaigrette.
  9. Taste once more and adjust salt, pepper, sugar and lemon juice as needed. Toss once more and serve.