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America’s Test Kitchen: Make this most of ripe, juicy tomatoes in this delicious dish

If you’re an avid gardener and have been blessed with a bounty of ripe tomatoes, a simple summer salad is a great way to make the most of (and use up) this garden favorite.

Salting the tomatoes before mixing them into the salad brings out their juices, which make a base for the dressing. There’s also no need to peel homegrown tomatoes here, because their skins are usually thin and unassuming.

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Tomato Salad with Feta and Cumin-Yogurt Dressing

Serves 6

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4 to 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

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1 tablespoon chopped fresh oregano leaves

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Ground black pepper

1 small chunk feta cheese (about 3 ounces)

1. Core and halve tomatoes, then cut each half into four or five wedges. Toss wedges with salt in a large bowl; let rest until a small pool of liquid accumulates, 15 to 20 minutes.

2. Meanwhile, whisk yogurt, oil, lemon juice, garlic, cumin, scallions, oregano, and pepper to taste in a small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.

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

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(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at www.americastestkitchen.com/TCA.)

©2023 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.


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