While visiting my dear friend Nora, I was smitten by this salad that she whipped up in front of me the first night of my visit — made from fresh cucumbers, tomatoes, chopped mint, and feta cheese, it was so light and refreshing I ended up asking for it all weekend: for lunch, for dinner, and then I think we nearly polished it off before Milo and I headed back home to St. Louis! And though we weren’t measuring, I think I got the hang of it. Below is my version, feel free to improvise!
Cucumber Feta Salad
- 6 Persian cucumbers, chopped
- 1 pint cherry tomatoes, halved or quartered
- 6 oz feta cheese crumbles (I used Trader Joe’s feta with herbs)
- handful of fresh mint leaves, chopped
- 2 Tbsp red wine vinegar
- salt & pepper, to taste
Mix all the above and allow to sit in refrigerator for an hour before serving. A lot of excess water can collect at the bottom if you allow this to become leftovers, so it’s best if you eat it all when you make it. Otherwise, just drain off excess liquid. I think we’ll be making this a lot this summer, as we will have most of the ingredients in our garden fresh for the picking soon!
Enjoy your day, and hopefully you are taking advantage of the summery foods coming into season. What a treat!