Tomato and Smashed Cucumber Salad
 
Makes 4 to 6 servings
Ingredients
  • 1 pound Persian cucumbers
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • 2 pounds heirloom tomatoes
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon ground black pepper
  • ⅓ cup extra-virgin olive oil
  • 1 small red onion, thinly sliced (about 1 cup)
  • ½ cup torn fresh parsley leaves
  • ½ cup torn fresh basil leaves
  • ¾ cup ½-inch cubed feta
  • 6 cups Dill and Green Onion Cornbread Croutons (recipe follows)
Instructions
  1. Place cucumbers on a cutting board. Using flat end of a chef’s knife, gently crush cucumbers until they begin to fall apart. Cut in half lengthwise and then into diagonal 2-inch pieces. Place in a colander set in a large bowl and sprinkle with 1 teaspoon salt, tossing to coat. Cover and refrigerate for 1 hour; drain cucumbers.
  2. Set a colander over a large bowl. Core and slice tomatoes into 1-inch wedges, and place in colander. Sprinkle with 2 teaspoons salt, tossing to coat. Allow to sit until tomatoes release their juices, about 15 minutes.
  3. Reserve ¼ cup of tomato juices in a large measuring cup, discarding remaining juice. Whisk in rice vinegar, honey, soy sauce, Dijon mustard, garlic, sesame oil, black pepper, and remaining 1 teaspoon salt. Add olive oil in a slow, steady stream, whisking constantly.
  4. In a large bowl, fold together cucumbers, drained tomatoes, sliced red onion, parsley, basil, feta, and Dill and Green Onion Cornbread Croutons. Drizzle with half the vinaigrette. Let sit for 10 minutes, folding occasionally. Serve with remaining vinaigrette.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/tomato-and-smashed-cucumber-salad/