Jenn Robbins demoed this recipe at the Peachtree Road Farmers Market. A nice change from tomatoes and cucumbers with a vinaigrette.
Cucumbers, cut in half and then into half-moon slices Chopped tomatoes 3/4 cup – 1 cup yogurt-feta dressing (see recipe) 1 sprig basil, finely chopped 1 slivered hot pepper, optional Salt and pepper Yogurt-Feta Dressing: 2 cups plain Greek yogurt 1 cup feta, crumbled 1 garlic clove, finely minced 1 tablespoon apple cider vinegar, more if needed 2 teaspoons kosher salt Black pepper
In a large bowl, combine cucumbers, tomatoes, dressing and basil. Add pepper if you’re using it. Season to taste and serve immediately.
To make dressing, in a bowl whisk together yogurt, feta, garlic, vinegar, salt and pepper to taste. You’ll probably have more than you need for the cucumbers and tomatoes in today’s box, but it will keep at least a week in your refrigerator.