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Summer Tomato Salad

Screenshot_2019-09-16 Rachel Casper on I

There's only one cooking process in this toss-together summer dish, and it can be done while you chop your fruits!


2 cups cherry tomatoes, preferably multiple varieties

1/2 sweet summer melon, cantaloupe, honeydew, et c.

I 8 oz brick of feta cheese

1/4 cup packed fresh mint leaves, torn

2 tsp Aleppo pepper

1 tsp sumac

Pickled red onions to taste (see below)

Olive oil

Salt & Pepper

Pickled Red Onions

1 medium red onion

1/2 cup vinegar, apple cider or white wine

1/4 cup sugar

1 tbsp salt

1 tsp caraway seeds

boiling water


1. Pickled Red Onions: Slice red onion into thin half-moons and place in heat-safe glass bowl. Toss with salt, sugar, and caraway seeds, and cover with vinegar. Pour about 1/2 cup (enough to cover onions) boiling water over mixture, cover tightly with plastic wrap, and let sit.

2. Halve cherry tomatoes and salt lightly. Leave them upside down on a plate to drain some liquid.

3. Cut melon into 1/2 inch cubes, set aside.

4. Cut feta in half once, and then slice on the short side into planks, about 1/4 inch thick.

5. Combine tomatoes and melon in a large bowl, season with Aleppo pepper and sumac.

6. Add feta planks, pickled red onion, and torn mint leaves. Drizzle generously with olive oil and about 1 tsp of the pickling liquid, and toss gently, allowing the feta planks to fall apart naturally.

7. Give it a taste, add a bit of flaky sea salt and some cracked pepper, and serve! Great cold or at room temperature.

Tip: If making ahead, be sure to drain off about half of the liquid that will occur as the fruits sit.


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