Heirloom Tomato Salad with Yogurt Buttermilk Vinaigrette and Chilled Cucumber Soup Recipe

Serves: 4

Ingredients:
Heirloom Tomato Salad:
4 oz feta cheese
1 lb. heirloom tomatoes
1 Tbsp. fresh oregano, chopped
1/2 of a med. size red onion, shaved
2 tsp. lemon juice
2 tsp. olive oil
Salt & pepper to taste
1/4 lb. Arugula

Yogurt Buttermilk Vinaigrette:
1/2 c. buttermilk
2 Tbsp. Greek yogurt
1 clove garlic, minced
1 Tbsp. mayo or Miracle Whip (Optional)
1 Tbsp. local honey
3 Tbsp. lemon juice
2 tsp. dill, chopped

Chilled Cucumber Soup:
2 cucumbers
2 oz. Greek yogurt
1 Tbsp. olive oil

Procedure:
Chop the heirloom tomatoes into 1/4 inch cubes and put in bowl. Add chopped oregano, crumbled feta, lemon juice, olive oil, shaved red onion and season. Mix and set aside.
Peel and seed the cucumbers and chop. Place all soup ingredients in a blender, except dill, and puree until smooth. Add chopped dill and chill. Place buttermilk in a mixing bowl and whisk in yogurt then remaining ingredients. Chill four soup plates or salad bowls. Pour chilled cucumber soup in bottom, just to cover about 1/4 inch deep. Mix tomato salad with Arugula and place in the center of the soup. Top the tomato salad with a couple of dollops of the vinaigrette.




Recipe Type: Authentic
Book: "Taste of Main Street America" - Page 68
Restaurant: The Up River Cafe, Main Street, Westerly, RI
Source: https://www.facebook.com/pages/Taste-Of-Main-Street-America/167718736586077