Tuesday, June 19, 2012

Tomato, Cucumber & Feta Salad

Despite our fickle, unpredictable, learn-to-wear-layers weather that delivers 80 degrees, sunshine and billowy white clouds one day and a low, gray ceiling peppering sprinkles the next, I fight the urge for a steamy bowl of soup and plow ahead with market fare that belies the skies.

This particular salad made its way to our dinner table on Father's Day (along with two surprise visitors that flew in just hours before their dad). It's a simple three-ingredient salad... and it's a favorite.

It's not much of a recipe... not particularly new or unusual... but so quietly unassuming in its simplicity that it is somewhat magical. Some salads of this kind might call for other little elements of flavor... an olive oil, a vinegar, an herb, a sweet touch of sugar, perhaps, or a bright pop of red onion. But not here... it's simply what it says it is.

With tomatoes beginning to come into their own, they need only a sprinkle of salt to release their sweet juices, creating all the "dressing" you'll need. Together with a crisp, crunchy dice of ripe cucumber and a salty pop of feta, it's a perfect, super quick accompaniment to most any summer meal. After a few turns, the feta will begin to break down just a bit, coating everything over with its lovely cheesy bite. No need for any other layers of flavor... it's perfectly good... every time... no matter what temp or seasonal surprise.

Tomato, Cucumber & Feta Salad
makes approximately 4 cups

2 large tomatoes, diced
1 English cucumber (seedless), lightly peeled if desired, diced
1/2  to 1cup diced feta (not crumbled)
kosher salt and ground black pepper, to taste

Place diced tomato in a bowl and lightly season with kosher salt; let stand for a few minutes to allow juices to release a bit. Add cucumber and feta to tomatoes; toss to combine. Season with additional salt and some black pepper, to taste.

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