One easy step boosts supermarket tomatoes for Mediterranean chopped salad

12 ounces ripe tomatoes, cored and cut into 6 to 8 wedges1 English cucumber, cut lengthwise into eighths, then crosswise into 2-inch lengthsKosher salt and ground black pepper½ small red onion, thinly sliced1 Fresno or jalapeno chile, stemmed and sliced into thin rings3 tablespoons red wine vinegar2 ounces feta cheese, crumbled (½ cup)1 tablespoon drained capers3 tablespoons extra-virgin olive oil1 medium garlic clove, finely grated½ cup lightly packed fresh flat-leaf parsley, chopped

In a colander set in a large bowl, toss together the tomatoes, cucumber and ½ teaspoon salt; let stand for 10 minutes. Meanwhile, in a small bowl, stir together the onion, chile, vinegar and ¼ teaspoon salt; let stand for 10 minutes.

Transfer the tomatoes and cucumbers to a serving bowl, discarding their liquid, then sprinkle with the feta. Using tongs, lift the onion and chile out of the vinegar mixture, squeezing gently and allowing the vinegar to drain back into the bowl, then scatter them over the tomatoes and cucumber; reserve the vinegar. Sprinkle the capers over the salad.

To the reserved vinegar, add the oil, garlic, a pinch of salt and and ¼ teaspoon pepper, then whisk to combine. Drizzle the dressing over the salad and sprinkle with parsley. Toss to combine at the table.

For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap

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