If you like tart and tangy, savory and salty flavors, then this is a salad you may want to try! I decided to make this when my friend Greg gave me some cucumbers from his garden. You can’t go wrong combining cucumbers with tomatoes, but when you add in some feta cheese and Kalamata olives, that really gives this salad a special zing! The “dressing” in this salad is very simple…just some lemon juice and olive oil. So there are lots of healthy ingredients in this. If you don’t have cherry tomatoes, you can chop up larger tomatoes into chunks and that should work fine. If you have a garden, it’s a great way to use all those cucumbers and tomatoes you’re growing this summer!
TOMATO CUCUMBER SALAD WITH FETA by NancyC
Makes about 5 servings
- 1 pint (2 cups) grape or cherry tomatoes, halved lengthwise
- 1 Tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup coarsely crumbled feta cheese (about 1/4 lb.)
- 2 small to medium cucumbers, diced into 1/2″ chunks (about 2 cups diced)
- 2 green onions, thinly sliced (slice both the white onion part and green stems)
- 1 cup pitted and sliced or halved Kalamata olives
- 2 Tablespoons lemon juice
- 2 Tablespoons olive oil
In large bowl, toss the tomatoes with the thyme, salt, pepper, and feta cheese.
Add in the cucumber, green onions, and olives; toss with the tomato/feta cheese mixture, tossing everything together well (you can let this mixture sit at room temperature up to 1 hour before serving). Just before serving, add the lemon juice and olive oil and toss everything together well. Season with additional salt and pepper if desired.
I love using fresh veggies from the garden or farmer’s market in summer recipes! Are you growing any veggies this summer?