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Sungold Salad with Feta and Cumin-Yogurt Dressing

0 from 0 votes
Course Salads
Cuisine American, Gluten-free, Vegetarian


  • 2 pints Sungold cherry tomatoes
  • ½ tsp salt
  • ¼ 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


  • 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.
  • 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.
  • Crumble the feta over the tomatoes and toss to combine. Adjust the seasonings and serve immediately.
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