Ingredients
2 pounds of tomatoes, sliced into eighths, should be extremely ripe and juicy.
One pound of fresh cucumber, cut in half lengthwise and then into 1/2″ slices
Half of a little red onion, halved and finely sliced across the grain
1 teaspoon of finely chopped fresh oregano
Optional: 1/4 cup halved Kalamata olives
Four to six ounces of fresh feta* Two 1-inch thick slices of whole-grain boule bread
1/2 cup of virgin olive oil 1/4 cup of high-quality red wine vinegar, such as Cabernet
To taste, with salt and pepper
An additional drizzle of olive oil for the bread *Note from the chef: French feta has a wonderful creamy consistency and mild taste, but it will ruin the appearance of your salad if you use it here.
Method
To make crispy but not hard bread, brush slices using olive oil and grill for a few seconds or toast at 325 degrees Fahrenheit.
In a large bowl, combine the onion, the tomato plant, cucumber, olives (if using), and oregano.
Third, carefully toss these components together.
After the bread has cooled, break it up into cubes or other irregular shapes for easy snacking.
When you’re ready to serve, just arrange them on the top of the items in the bowl.
Six, about ten minutes before serving, combine the ingredients with the oil and vinegar. In order to ensure that all of the ingredients are evenly coated with the dressing, feel free to add additional of either component. You are not looking for a bog, but a crisp salad with plenty of juicy bits.
Seven, season to taste with salt and pepper.
Finally, add the feta any other cheese crumbles and mix the salad one more.
Refrigerate until ready to serve.
Enjoy!
Can you recommend a wine to go with this? I’ve been getting tired of roses like my hydrangeas, and something with more body is calling to me. Some of the Chardonnay-Pinot Grigio mixes I’ve tried are much better with meals than the standard Pinot Grigio that people choose to drink by the pool. Dolce Domani 2005 is a decent and well-balanced work.
Upgrade to the 2004 Pinot Grigio-Chardonnay from Cline Cellars for about $15.
After working in the hospitality sector for almost twenty years, certified life coach Gregory Anne Cox was an early female graduate of New York’s Culinary Institute of America, which is located in Hyde Park.