Shaved Apple & Late Tomato Salad

Serves 4 · 20 min prep

Ingredients

• 2 large crisp apples (Honeycrisp or Gala)
• 3 medium ripe late-season tomatoes
• 1 English cucumber
• 1/4 small red onion
• 1/2 cup packed fresh basil leaves
• 1/4 cup fresh mint leaves
• 4 oz feta cheese
• 1/4 cup toasted pine nuts
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. 1Wash and dry the apples, tomatoes, cucumber, basil, and mint thoroughly so everything is crisp and ready.
2. 2Using a mandoline or sharp knife, shave the apples into paper-thin rounds, then stack and cut into thin matchsticks; place them in a large mixing bowl right away.
3. 3Core the tomatoes and cut them into thin wedges or half-moons so the pieces stay juicy but hold their shape.
4. 4Halve the cucumber lengthwise, scrape out the seeds with a spoon, and slice into thin half-moons; add the cucumber and tomatoes to the bowl with the apples.
5. 5Slice the red onion into very thin slivers and rinse briefly under cold water to mellow the bite, then pat dry and add to the salad.
6. 6Tear the basil and mint leaves into rough pieces with your fingers so the herbs release aroma without bruising too much; scatter them over the fruit and vegetables.
7. 7In a small jar or bowl, whisk the olive oil, lemon juice, honey, salt, and pepper until the dressing looks glossy and emulsified.
8. 8Pour the dressing over the salad and toss gently with clean hands or two large spoons so every slice is lightly coated without crushing the tomatoes.
9. 9Crumble the feta over the top in uneven chunks and sprinkle on the toasted pine nuts for crunch.
10. 10Taste and adjust salt or lemon if needed, then divide into four bowls and serve immediately while the apples are still crisp and the tomatoes are at peak juiciness.