By: Marzella Sigai
A quick zap in the microwave was all it took to effectively bloom the spice and cook the garlic, successfully mellowing their flavours.
We tossed the tomatoes with the dressing, finishing with just the right amount of briny feta to add richness and another layer of flavour.
Both regular and low-fat Greek yogurt will work well here; do not use non-fat yogurt.
The success of this recipe depends on ripe, in-season tomatoes.
TOMATO SALAD WITH FETA AND CUMIN-YOGURT DRESSING
Start to finish: 30 minutes
2 1/2 pounds ripe tomatoes, cored and cut into 1/2-inch-thick wedges
Salt and pepper
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 teaspoon ground cumin
1/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 scallion, sliced thin
1 tablespoon minced fresh oregano
3 ounces feta cheese, crumbled (3/4 cup)
Toss tomatoes with 1/2 teaspoon salt and let drain in colander set over bowl for 15 to 20 minutes.
Microwave oil, garlic, and cumin in bowl until fragrant, about 30 seconds; let cool slightly.
Transfer 1 tablespoon tomato liquid to large bowl; discard remaining liquid. Whisk in yogurt, lemon juice, scallion, oregano, and oil mixture until combined.
Add tomatoes and feta and gently toss to coat.
Season with salt and pepper to taste.
Nutrition information per serving: 104 calories; 54 calories from fat; 6 g fat (3 g saturated; 0 g trans fats); 13 mg cholesterol; 338 mg sodium; 9 g carbohydrate; 3 g fiber; 6 g sugar; 5 g protein. – APNEWS