Heirloom Tomato, Cucumber, and Feta Salad


This dish screams summer to me! Bright, fresh, clean, and light. Most of the work involved in this recipe is the chopping of the fresh ingredients. You can have this salad ready to eat in less than 15 minutes (depending on your knife skills). 

What you'll need:

16 oz mini heirloom tomatoes (grape or cherry tomatoes would work as well), quartered
2 medium cucumbers, cubed
1/2 large red onion, sliced
4-6 oz. crumbled feta cheese
1 tbsp. honey
1 tbsp. EVOO
1/3 cup white wine vinegar or apple cider vinegar
1 1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
6-8 fresh basil leaves, sliced thinly (optional)

As mentioned before, begin by making sure all your ingredients are chopped, cubed, or sliced as instructed. Toss all the freshly cut ingredients (except the basil) into a large mixing bowl.
In a separate small bowl, whisk together the EVOO, honey, vinegar, salt, and pepper. Pour the mixture over your tomato, cucumber, and red onion bowl. Stir until combined. Finally, gently fold in the feta crumbles and basil. 




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