Tomato, Cucumber & Feta Salad

Food

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Tomato, Cucumber & feta salad 

Ingredients: 

• 6 small Persian cucumbers or 1 English cucumber
• 4 pints grape or small cherry tomatoes, red or mixed colors
• 1/4 cup good white wine vinegar
• 6 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 1 1/2 pounds feta cheese

A few notes on making this: 

• I love this for a fresh summertime salad—it travels well and works great at room temperature. Take it to a backyard party or the beach! 
• This is a perfect salad to make when tomatoes are in peak season. 

Directions: 

• Cut the tomatoes in half lengthwise and place them in a large bowl. 
• Halve cucumber(s) lengthwise, then slice into 1/4 in pieces and add to tomatoes. 
• Add the vinegar, olive oil, salt, pepper, basil, and parsley and toss well. 
• Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible and fold it into the salad. 
• Serve at room temperature.