Directions 9 steps | 15 Minutes
Prepare the vegetables. Wash the cucumbers and tomatoes and pat dry. Peel the cucumbers if you like.
Cut cucumber in half lengthwise and then slice on a bias.
If using Roma tomatoes, cut down the center and slice. If using beefsteak tomatoes, cut in half and slice into wedges.
Place the cucumber and tomatoes in a bowl.
Dice or crumble the feta cheese and add to the bowl of tomatoes and cucumber.
Cut the basil into ribbons (chiffonade).
Add the basil and oregano to the bowl.
Drizzle a little extra-virgin olive oil and balsamic vinegar into the bowl. Season with salt and pepper and toss until evenly coated.
Taste and see if you need more oil or vinegar. If so, add more. If seasoned well, place the salad in the refrigerator and serve chilled. Serve on top of a bed of baby arugula, if you like. Enjoy!