Ingredients
·
3 English cucumbers, seeded and sliced about 1/4-inch
thick
·
1/2 teaspoon salt
·
2 tablespoons red wine vinegar
·
2 tablespoons olive oil, plus a little extra for
brushing the tomatoes
·
1 tablespoon Dijon mustard
·
1 1/2 teaspoons sugar
·
3 large ripe tomatoes
·
2 tablespoons red onion, minced
·
2 tablespoons fresh parsley, chopped
·
Pepper
·
1/2 to 3/4 cup crumbled feta
Instructions
1. Put
the sliced cucumbers in a large bowl, sprinkle them with the salt, then set
them aside for 30 minutes. Spread the cucumbers out on a double layer of paper
towels, pat them dry, then put them back in the dried bowl.
2. Whisk
together the vinegar, olive oil, mustard, and sugar in a small bowl, then pour
the dressing over the cucumbers and toss until the slices are evenly coated.
Cover the mixture and place it in the refrigerator.
3. Prepare
the grill for cooking. As the coals are heating, halve each tomato and scoop
out the seeds. Slice a bit from the rounded end of each tomato half, so that it
can sit flat. Brush the tomatoes with olive oil.
4. Over
the hottest coals, grill the tomatoes until they're lightly charred, about 60
to 90 seconds per side, turning once. Transfer the tomatoes to a plate to cool.
5. Coarsely
chop the tomatoes into large chunks, then add them to the cucumbers, along with
the onion, parsley, and pepper. Toss the ingredients to blend them evenly.
Transfer the salad to a serving dish and top it generously with the feta.
Serves 8.
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