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Tomato, Cucumber and Onion Salad with Feta Vinaigrette

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When the summer harvest is at its peak, shop your local farmers? market for heirloom tomatoes. Thin slices of red and green bell peppers are a nice addition to this plate.

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Ingredients

  • Ingredients:
  • 4 beefsteak or assorted heirloom tomatoes,
  • thinly sliced
  • 2 cucumbers, peeled, halved lengthwise, seeded
  • and thinly sliced
  • 1/2 large red onion, sliced paper-thin
  • Salt and freshly ground pepper, to taste
  • For the feta vinaigrette:
  • 1 cup olive oil
  • 2 Tbs. dried oregano
  • 1 Tbs. finely minced garlic
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red wine vinegar, or as needed
  • Freshly ground pepper, to taste

Details

Preparation

Step 1

Arrange the tomato, cucumber and onion slices on a platter. Season lightly with salt and pepper.

To make the vinaigrette, in a blender or food processor, combine the olive oil, oregano, garlic, feta cheese, vinegar and pepper. Pulse briefly to blend. Taste and adjust the seasonings, adding a bit more vinegar if you like. Spoon over the tomato, cucumber and onion slices and serve.
Serves 6.

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).

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