Midsummer + garden = tomato cucumber salads = heaven!
This one got the added benefit of baby red onions from the garden as well.
The onions were added as part of a greek feta dressing.
This salad makes a great side dish for a light summer dinner, such as with the zucchini kuku below.
Tomato, Cucumber & Feta Salad
Inspired by Michael Symon’s Greek Feta and Cucumber Salad
2 cups cucumbers, cut into small cubes (from the garden)
1 large heirloom tomato, cut into small cubes (from the garden)
Salt
1/2 cup crumbled feta cheese
2 tablespoons fresh oregano leaves (from the garden)
1 clove garlic, minced
2 baby red onions, diced
Zest and juice of 1 lemon
2 ounces extra-virgin olive oil
Directions
Toss together the cucumbers, tomatoes and a large pinch of salt in a mesh strainer set over a bowl or the sink.
Combine the feta, oregano, garlic and onions in a separate bowl. Add the lemon juice and zest and whisk in the olive oil.
Drain off and discard any water that has released from the cucumbers and tomatoes. Toss together with the dressing. Serve and enjoy!
Serves 4
Andrea's Garden Cooking 