Whether it’s a main meal or a side dish, this tomato and feta salad with yogurt dressing recipe is a tasty addition!

Note: this is a variation of a recipe that was found in the July 17, 2019 edition of The Salem News.

Ingredients:

• 2 ½ lbs of ripe tomatoes, cored and cut into ½-inch wedges
• Salt
• Pepper
• 1 tablespoon of extra virgin olive oil
• 1 minced garlic clove
• 1 teaspoon of ground cumin
• ¼ cup of plain Greek yogurt
• 1 tablespoon of lemon juice
• 1 thinly sliced scallion
• 1 tablespoon of fresh, minced oregano
• ¾ cup of crumbled feta cheese

Directions:

1. Toss the tomatoes with ½ teaspoon of salt.
2. Let the tomatoes drain for 15-20 minutes in a colander that has been placed over a bowl.
3. Microwave the oil, cumin, and garlic in a bowl for about 30 seconds until there’s a noticeable fragrance. Let the mixture cool slightly.
4. Transfer 1 tablespoon of the drained tomato liquid to a large bowl (the rest of the drained tomato liquid can be discarded).
5. Whisk the yogurt, oregano, olive oil, lemon juice, and scallion into the drained tomato liquid until it’s all well-combined.
6. Add in the feta and the tomatoes, gently tossing to make sure everything is thoroughly coated.
7. Season the salad with salt and pepper according to preference before serving.

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