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Tomato, Cucumber, and Onion Salad

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"Set out a platter of sliced tomatoes, red onion, and cucumber, drizzled with a feta-spiked oregano vinaigrette, and watch how quickly it disappears. For a lighter but still flavorful salad, omit the cheese from the dressing."

List of Ingredients

â—¦ 2 cucumbers
â—¦ 4 beefsteak or assorted heirloom tomatoes
â—¦ ½ large red onion
â—¦ Salt and ground pepper
â—¦ 1 cup olive oil
â—¦ 2 tablespoons dried oregano
â—¦ 1 tablespoon finely minced garlic
â—¦ ½ cup crumbled feta cheese
â—¦ ¼ cup red wine vinegar, or as needed


Recipe

Peel the cucumbers, halve them lengthwise, and scrape out the seeds. Slice thinly crosswise and spread in a single layer on a platter, reserving a small handful of slices. Thinly slice the tomatoes and arrange in rows, slightly overlapping the slices, on top of the cucumber. Cut the onion into paper-thin slices and scatter over the tomatoes, then scatter the reserved cucumber slices on top. Sprinkle lightly with salt and pepper.

To make the vinaigrette, in a blender or food processor, combine the oil, oregano, garlic, cheese, ¼ cup vinegar, and a few grinds of pepper. Pulse briefly to blend. Taste and adjust the seasoning, adding a bit more vinegar if you like.

Spoon the vinaigrette over the sliced vegetables on the platter and serve right away.


Makes 6 servings



• Chop and Toss:
These same ingredients make a colorful chopped salad. Dice the cucumbers and tomatoes, cut the onion into slivers, and toss the vegetables with the vinaigrette.