Sungold Salad with Feta and Cumin-Yogurt Dressing

This unusual but refreshing salad features Sungolds (those little sweet, almost tropical balls of tomato goodness) coated with a yogurt-based dressing flavored with cumin and oregano, and sprinkled with salty feta cheese. This dish comes from The Blue Heron Coffeehouse in Winona, Minnesota.

Sungold Salad with Feta and Cumin-Yogurt Dressing

Sungold Salad with Feta and Cumin-Yogurt Dressing

  • 2 pints Sungold cherry tomatoes
  • 1/2 tsp salt
  • 1/4 cup plain yogurt, (drained about 30 minutes, liquid discarded)
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 clove garlic (minced)
  • 1 tsp ground cumin
  • 3 scallions, (white and green parts, thinly sliced)
  • 1 tbsp chopped fresh oregano leaves
  • Freshly ground pepper
  • 1 small chunk (about 3 oz) crumbled feta cheese
  1. Stem and halve the tomatoes and toss them with salt in a large bowl. Let them rest until a small pool of liquid accumulates—about 15 to 20 minutes.
  2. Meanwhile, whisk the drained yogurt, oil, lemon juice, garlic, cumin, scallions, oregano, and pepper together in a small bowl. Pour the yogurt mixture over the tomatoes and accumulated liquid. Toss everything to coat. Set aside to blend the flavors, about 5 minutes.
  3. Crumble the feta over the tomatoes and toss to combine. Adjust the seasonings and serve immediately.

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