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Farmers’ Market Tomato Salad




Source of Recipe


Adapted from Williams-Sonoma Seasonal Celebration Series,Summer,by Joanne Weir (Time-Life Books, 1997).


List of Ingredients




1 very small yellow onion, cut into paper-thin slices
Salt, to taste
1/2 cup milk
1/2 cup plain yogurt
1 to 2 Tbs. fresh lemon juice
1 garlic clove, minced
1 Tbs. chopped fresh oregano
1 1/2 Tbs. chopped fresh basil
2 tsp. extra-virgin olive oil
Freshly ground pepper, to taste
6 ripe tomatoes, thinly sliced
1 English (hothouse) cucumber, peeled and cut crosswise into thin slices
Handful of fresh basil leaves
Handful of fresh cherry tomatoes


Recipe



Place the onion slices in a bowl and sprinkle with salt. Pour the milk over the onion and let stand for 30 minutes.

Meanwhile, in a small bowl, whisk together the yogurt, lemon juice, garlic, oregano, basil, olive oil, salt and pepper to form a vinaigrette. Cover and refrigerate until needed.

Arrange the tomato and cucumber slices on a plate. Drain the onion slices and pat dry with paper towels. Scatter the onions atop the tomatoes and cucumbers. Drizzle with the vinaigrette, top with the basil leaves and cherry tomatoes and serve. Serves 6.