Greek Tomato Salad

• servings: Serves 4 to 6

Ingredients

1 ½ pounds ripe tomatoes, cored (SEE NOTE)

1 English cucumber, halved lengthwise and sliced crosswise ⅛ inch thick

1 ½ teaspoons table salt, divided

5 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar (SEE NOTE)

1 tablespoon lemon juice

½ teaspoon pepper

⅓ cup thinly sliced pepperoncini

1 shallot, sliced into thin rings

¼ cup fresh mint leaves, torn

1 tablespoon chopped fresh oregano

4 ounces feta cheese, crumbled (1 cup)

Directions

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.

Notes

Possibly the best salad I've ever made.

* Next time, bump the acidity down to only 1 tbsp of vinegar (keep lemon juice the same) since Sam said it was too acidic for him.

* Good feta makes the dish!

* I used 10 oz (1 carton) of grape tomatoes and it worked great. But when tomatoes are ripe, do try the big ones.