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Hot Outta The Oven: Summer Salad With Feta

Our usual “Hot Outta The Oven” chef, Teri Tsang Barrett, is on vacay this week, so our lovely intern Annika stepped up with this recipe for a take on a Greek salad. Clearly this one should not be hot outta the oven.

Since, the Food and Drug Administration announced last week that tomatoes are safe to eat again, I thought this recipe for a tomato salad with feta and cucumbers sounded refreshing on a hot summer evening. Tomatoes contain powerful antioxidants, like vitamin C, vitamin E, beta carotene and lycopene. This salad is not only healthy, but would be perfect for a picnic date, just add the Sangria or beverage of choice.Summer Salad with Feta
Serves 4 to 6

5 medium or large ripe tomatoes cut into wedges (if large, the wedges should be cut crosswise in half), or 1 pint of cherry tomatoes cut in half
1/2 European cucumber, or 1 Persian or Japanese cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about 1/3-inch thick.
Sea salt or fleur de sel and freshly ground pepper
2 tablespoons red wine vinegar or sherry vinegar
1/4 cup extra virgin olive oil
1/2 cup crumbled feta
1 to 2 tablespoons chopped fresh mint, or 3/4 teaspoon dried oregano

Toss together the tomatoes, cucumber, salt, pepper, vinegar, and olive oil. Add the feta and herbs, and toss again. Taste, adjust the seasonings, and serve.

Variations:
Add any or all of the ingredients below:

1/2 small red onion, sliced and rinsed with cold water
12 to 18 imported Greek black olives, such as kalamatas or amphisas
1 small green, yellow, or red bell pepper
1 heart of romaine lettuce, cut in 2-inch pieces
A handful of cubed stale bread or croutons

Advanced Preparation

You can assemble the salad hours before adding the seasonings, vinegar, and olive oil. Be warned: If you salt the salad too long before serving, it will become watery, as the salt draws out juices from the vegetables. [NY Times]

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