Farmers' Market Summer Tomato Salad
Place the onions in bowl and salt them well. Pour the milk over the onions and let sit 30 minutes. In the meantime, in a small bowl, whisk together the yogurt, lemon juice, garlic, oregano, basil, olive oil, salt and pepper. Reserve. Place the tomatoes and cucumbers on a plate. Season with salt and pepper.
After the onions have soaked 30 minutes, drain and pat them dry with paper towels. Place the onions on the tomatoes and cucumbers. Drizzle with dressing and top with basil leaves. Serve immediately.
1 very small red onion, very thinly sliced
coarse salt and freshly ground black pepper
½ cup milk
½ cup goat's or cow’s milk yogurt
1 to 2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon fresh chopped oregano
1 ½ tablespoons fresh chopped basil
2 teaspoons extra virgin olive oil
4 ripe red or yellow tomatoes
½" slices 1 small English cucumber, peeled and sliced
handful of fresh basil leaves