This pretty, fresh-tasting tomato soup is David Chang's riff on Greek salad: He tops it with tomatoes, olives, honeyed cucumbers and feta.
6 tablespoons extra-virgin olive oil, plus more for drizzling
1 small red onion, thinly sliced
3/4 cup pitted Niçoise olives
2 tablespoons oregano leaves
3 tablespoons red wine vinegar
1 tablespoon sherry vinegar
Kosher salt
1 small Kirby cucumber, thinly sliced
1 tablespoon honey
5 tomatoes, chopped
Freshly ground black pepper
4 ounces cherry tomatoes, halved
2 ounces feta cheese, preferably Greek, crumbled (1/2 cup)
Baby greens, for garnish
In a medium saucepan, heat the 6 tablespoons of oil. Add the onion, olives and oregano and cook over moderately low heat, stirring, until the onion is softened, about 7 minutes. Remove from the heat and stir in both vinegars. Season with salt. Cool to room temperature.
Meanwhile, in a bowl, toss the cucumber with 1/2 tablespoon of the honey and season with salt.
In a blender, puree the chopped tomatoes with the remaining 1/2 tablespoon of honey and season generously with salt and pepper.
Pour the soup into shallow bowls. Top with the onion-olive mixture, cherry tomatoes, cucumber slices and feta. Drizzle with olive oil, garnish with baby greens and serve.
