This season I planted two cherry tomato plants, and they’re giving me fruit like never before. I am quite seriously up to my eyeballs in cherry tomatoes, and that’s fine by me. They’re sweet and perfectly delicious.
I’ve said it before – there’s nothing worse than a January tomato. So, it makes sense that there’s nothing better than an August tomato. These have been going in almost every recipe I make lately, and this classic Greek Cucumber, Tomato & Feta Salad is a great way to use up a pint of my little beauties.
Ingredients
- 4 persian cucumbers, sliced
- 1 pint cherry tomatoes, halved
- 8 ounces feta cheese, cut into ½-inch cubes
- ½ cup diced red onion
- 2 tablespoons chopped fresh mint
- ¼ cup chopped fresh basil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- ½ teaspoon dried oregano
- 1½ teaspoon salt, divided
- ¼ teaspoon black pepper
- 1 garlic clove, minced
- ⅓ cup olive oil
Instructions
Add sliced cucumbers to a colander and sprinkle with 1 teaspoon salt. Toss with your hands and let sit for 10 minutes. Gently squeeze out water and dab with a paper towel.
Add sliced cucumbers, halved cherry tomatoes, cubed feta cheese, diced red onion, chopped mint and basil to a large bowl.
Meanwhile, make the dressing. Add 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper and minced garlic to a small bowl. Stir to combine. Whisk in ⅓ cup olive oil until emulsified.
Pour dressing onto the ingredients in the larger bowl and toss to combine. Serve immediately. This can be made a few hours in advance, but it’s best served fresh.
Notes
This salad is delicious with any combination of fresh herbs, such as mint, basil or fresh dill. Mix and match the herbs to your liking.
