Name: Greek Tomato Salad
Total time: 55 min
Cuisine: GreekEurope
Ingredients: 1 1/2 pounds ripe tomatoes, cored; 1/2 English cucumber, halved lengthwise and sliced crosswise ⅛ inch thick; 1 1/2 teaspoons table salt, divided; 5 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1/2 teaspoon pepper; 1/3 cup thinly sliced pepperoncini; 1 shallot, sliced into thin rings; 1/4 cup fresh mint leaves, torn; 1 tablespoon chopped fresh oregano; 4 ounces feta cheese, crumbled (1 cup)

Why This Recipe Works

We were after a vibrant salad full of ripe, juicy tomatoes; crisp cucumbers; and lots of herbs, but raw tomatoes and cucumber sog out just about anything. The trick was to salt the vegetables in a colander, which helped draw out excess moisture and seasoned them at the same time. We briefly marinated sliced pepperoncini and shallot in a pungent vinaigrette before tossing in the seasoned vegetables, torn fresh mint, and chopped fresh oregano. A sprinkling of salty, briny feta was the perfect finishing touch.

Before You Begin

Ripe tomatoes are essential to the success of this salad. For a crunchy twist, serve the salad with some crushed pita chips sprinkled over top.

Instructions

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.