Name: Cucumber Tomato Feta Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 lb cucumber; 1 lb beefsteak or Roma (plum) tomatoes; 4 oz feta cheese; 1/2 oz fresh basil; 1 tsp dried oregano; 1 oz extra-virgin olive oil; 1 oz balsamic vinegar; salt and pepper, to taste; 1 cup(s) baby arugula, optional

Ingredients

Servings:

1 lb

cucumber

1 lb

beefsteak or Roma (plum) tomatoes

4 oz

feta cheese

1/2 oz

fresh basil

1 tsp

dried oregano

1 oz

extra-virgin olive oil

1 oz

balsamic vinegar

salt and pepper, to taste

1 cup(s)

baby arugula, optional

Directions 9 steps | 15 Minutes

Step 1

Prepare the vegetables. Wash the cucumbers and tomatoes and pat dry. Peel the cucumbers if you like.

Step 2

Cut cucumber in half lengthwise and then slice on a bias.

Step 3

If using Roma tomatoes, cut down the center and slice. If using beefsteak tomatoes, cut in half and slice into wedges.

Step 4

Place the cucumber and tomatoes in a bowl.

Step 5

Dice or crumble the feta cheese and add to the bowl of tomatoes and cucumber.

Step 6

Cut the basil into ribbons (chiffonade).

Step 7

Add the basil and oregano to the bowl.

Step 8

Drizzle a little extra-virgin olive oil and balsamic vinegar into the bowl. Season with salt and pepper and toss until evenly coated.

Step 9

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!