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If you’re an avid gardener and have been blessed with a bounty of ripe tomatoes, a simple summer salad is a great way to make the most of (and use up) this garden favorite.

Salting the tomatoes before mixing them into the salad brings out their juices, which make a base for the dressing. There’s also no need to peel homegrown tomatoes here, because their skins are usually thin and unassuming.

Tomato Salad with Feta and Cumin-Yogurt Dressing

Serves 6

Ingredients:

• 4 to 5 large vine-ripened tomatoes (about 1½ pounds)
• ½ teaspoon table salt
• 3 tablespoons plain Greek-style yogurt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice from 1 lemon
• 1 small clove garlic, minced or put through garlic press
• 1 teaspoon ground cumin
• 3 small scallions, white and green parts, sliced thin
• 1 tablespoon chopped fresh oregano leaves
• Ground black pepper
• 1 small chunk feta cheese (about 3 ounces)

Directions:

1. Core and halve tomatoes, then cut each half into four or five wedges. Toss wedges with salt in a large bowl. Let rest until a small pool of liquid accumulates, 15 to 20 minutes.
2. Meanwhile, whisk yogurt, oil, lemon juice, garlic, cumin, scallions, oregano and pepper to taste in a small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
3. Crumble feta over tomatoes and toss to combine. Adjust seasonings and serve immediately.

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