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Tomato and Cucumber Salad with Capers and Feta
Salads made with fresh, ripe tomatoes and crisp, cool cucumbers are popular in many Mediterranean cuisines. This version merges classic Greek horiatiki and the shopska salata of the Balkan countries. We salt the tomatoes and cucumber to enhance their flavor and draw out excess moisture and we soak slices of red onion and rings of fresh chili in vinegar to soften their bite. Good-quality cheese is key here. We find pre-crumbled feta to be lacking in flavor, so look for varieties sold in blocks and crumble it yourself.
ounces ripe tomatoes, cored and cut into 6 to 8 wedges
English cucumber, cut lengthwise into eighths, then crosswise into 2-inch lengths
01In a colander set in a large bowl, toss together the tomatoes, cucumber and ½ teaspoon salt; let stand for 10 minutes. Meanwhile, in a small bowl, stir together the onion, chili, vinegar and ¼ teaspoon salt; let stand for 10 minutes.
***Seems so simple and obvious, but there's something about this (The jalapeno and capers?) that takes it up a notch. Really nice and a great late-summer CSA recipe.