In this recipe, radishes add to the cucumbers' crunch; jalapeno pepper and red wine vinegar add zestiness. Whether you peel the cucumbers is up to you.
Make Ahead: The ingredients can be prepped and refrigerated separately a day in advance, but assemble the salad just before serving.
- 2 pounds Campari or Kumato tomatoes, peeled, hulled and cut into 2-inch pieces (see NOTE)
- 4 mini cucumbers (seeded) or 1 English (seedless) cucumber, cut into 1-inch pieces
- 1/2 small red onion, cut into thin slices
- 1/2 small daikon radish, peeled and cubed
- 10 red radishes, trimmed and cut into quarters
- 1/2 small jalapeño pepper, seeded, if desired, cut crosswise into thin slices
- 1 cup pitted Kalamata olives (may substitute other Greek olives)
- 1/2 teaspoon kosher salt
- 2 teaspoons red wine vinegar
- 1 teaspoon dried Greek oregano
- 1/2 cup Greek olive oil
- One 8-ounce block feta cheese, cut into 6 equal slices
Combine the tomatoes, cucumbers, onion, daikon and red radishes, jalapeno, olives, salt, vinegar, 1/2 teaspoon of the oregano and 1/4 cup of the oil in a large bowl. Toss to coat evenly and incorporate.
Divide evenly among individual plates. Top each portion with a slice of feta. Sprinkle the cheese with the remaining oregano and drizzle with the remaining oil.
NOTE: To peel and seed tomatoes, bring a medium saucepan of water to a boil. Have ready a bowl of ice water. Cut an “X” in the bottom of each tomato and remove the stem. Working with one at a time, place the tomato in the boiling water for 15 seconds. Use a slotted spoon to quickly transfer it to the ice water. The skin should slip off.
From food writer, former chef and cookbook author David Hagedorn.
An earlier version of this recipe contained incorrect nutritional information. The correct numbers appear on the nutrition facts label to the right of the ingredient list on this page.
Tested by David Hagedorn.
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