Cucumber Tomato Feta Salad

By felcrs0513

Ingredients

• about a pint of halved or quartered cherry tomatoes
• 1 medium field cucumber, halved lengthwise, seeded, and diced to about 1/2-inch
• 1/2 of a medium red onion, diced
• 1/2 cup crumbled feta
• 1/4 cup shredded fresh basil leaves
• 1 tbsp red wine vinegar
• 1/2 tsp turbinado sugar
• 2 tbsp olive oil
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt, or to taste

Details

Servings 4
Adapted from localkitchenblog.com

Preparation

Step 1

1.Combine cucumbers, tomatoes, onion, basil and feta cheese. Toss to mix.

2.Whisk olive oil, vinegar, sugar, pepper and salt in small bowl. Taste dressing and adjust seasonings if necessary.

3.Drizzle dressing over salad, whisking as you go. Toss salad to coat evenly with dressing. Taste and adjust seasonings. Serve immediately, or allow to sit at room temperature for 30 minutes for the cucumbers to soften and the flavors to blend.

OPTIONS
1.Diced paste tomatoes (Roma, San Marzano, or similar) can be substituted for cherry tomatoes. Beefsteak tomatoes tend to be too watery for this salad.
2.Substitute other fresh herbs for a different flavor twist: dill, oregano or mint all work nicely.

STORE
About a day in the fridge; the dressing will make the salad soggy if stored for much longer. If you want to make this in advance, chop & combine the vegetables, then make the dressing, but reserve drizzling over the salad until you are nearly ready to serve. Prior to dressing the salad, drain any accumulated juices from the tomatoes & cucumbers.

SEASON

Summer.