Prep 35 mins
Cook 0 mins
We went camping with 7 other couples one weekend, and each of us brought a dish to pass to go with the grilled meat. One of my friends brought this delightfully light, tasty and refreshing salad. It's a great side-dish to help use up the last of the season's fresh, home-grown tomato crop. The salad bowl was emptied quickly with most of us wishing for more!!
- 1⁄4 cup plain low-fat yogurt
- 4 large fresh tomatoes, cored and wedged
- 1⁄2 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, finely minced
- 3 scallions, finely minced
- 1 teaspoon ground cumin
- 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried)
- pepper, to taste
- 3 ounces feta cheese, crumbled
- Set yogurt in a fine strainer to drain for 30 minutes. Discard liquid.
- Meanwhile, toss tomatoes with salt in a bowl, set aside 15 to 20 minutes until liquid accumulates.
- Whisk all other ingredients, except feta cheese, together. Pour over tomatoes and juice and toss. Let stand 5 minutes.
- Place feta on top of tomatoes and serve.
This was great for lunch! On another reviwers suggestion I added a bit of mint to my dressing. I did use dried oregano. I also chopped my tomatoes a little smaller. I used a sundried tomato basil feta and it was just wonderful! Great light salad that is hearty at the same time! I paired this with some grilled chicken and it was great! Made Zaar Chef's ABC tag!
I liked the flavors in this recipe. I drained away the juices from the tomatoes by coring them, salting and then allowing them sit for a few minutes over the sink in a collander -- to avoid the soupiness others mentioned. I topped with a few sliced peppercinis too, to spice it up, and next time will try it with a little cucumber.
This was a very tasty salad, and quite a departure from our normal tomato salads. Our tomatoes were very juicy too, so next time i think I would drain them a little before mixing in the dressing, because we didn't like the salad quite that wet.