If you’re an avid gardener and have been blessed with a bounty of ripe tomatoes, a simple summer salad is a great way to make the most of (and use up) this garden favorite.

Salting the tomatoes before mixing them into the salad brings out their juices, which make a base for the dressing. There’s also no need to peel homegrown tomatoes here, because their skins are usually thin and unassuming.

Serves 6

Ingredients

Directions

1. Core and halve tomatoes, then cut each half into four or five wedges. Toss wedges with salt in a large bowl; let rest until a small pool of liquid accumulates, 15 to 20 minutes.

2. Meanwhile, whisk yogurt, oil, lemon juice, garlic, cumin, scallions, oregano, and pepper to taste in a small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.

3. Crumble feta over tomatoes; toss to combine. Adjust seasonings and serve immediately.

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