My cherry tomato plants are finally producing enough for a decent harvest. I collected two big handfuls (just under a pint) the other day and decided to make one of our summer favorites: crisp, cool and refreshing cucumber, tomato & feta salad.
This salad is so simple that the ingredients completely make or break the dish: source the freshest, best-tasting vegetables you can find. Sample cherry tomatoes at the farmer’s market. Look for cucumbers that are firm and heavy for their size. Ryder Farm, in Brewster, NY, grows the most amazing organic Sweet Marketmore cucumbers: it was a revelation the first year of our CSA. (If you are in the neighborhood, you can stop by Ryder Farm’s self-serve farm stand and pick up some cukes; just make sure to bring dollar bills as they cannot make change). I loved cucumbers as a kid and I had forgotten just how wonderful they can be; for this dish especially, it is worth sourcing out the tastiest cukes you can find. When you do, you’ll find that this salad is like candy: gone in the blink of an eye.
I know I got this recipe from somewhere, but I’ve been making it for so long, I have no idea from whence it came. Thank you, mystery chef who came up with this one: I owe you big time.
- about 1 pint of halved or quartered cherry tomatoes
- 2 medium field cucumbers, halved lengthwise, seeded, and diced to about 1/2-inch
- 1/2 of a medium red onion, diced
- 1/2 cup crumbled feta
- 1/4 cup shredded fresh basil leaves
- 1 tbsp red wine vinegar
- 1/2 tsp raw sugar or honey
- 2 tbsp olive oil
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt, or to taste
- In a large bowl, combine cucumbers, tomatoes, onion, basil and feta cheese. Toss to mix.
- Whisk olive oil, vinegar, sugar or honey, pepper and salt in small bowl. Taste dressing and adjust seasonings if necessary. Drizzle dressing over salad, toss, taste and adjust seasonings. Serve immediately, or allow to sit at room temperature for about 30 minutes for the cucumbers to soften and the flavors to blend.
Serves 4 as a healthy side portion.
- Diced paste tomatoes (Roma, San Marzano, or similar) can be substituted for cherry tomatoes. Beefsteak tomatoes tend to be too watery for this salad: if that is what you have, dice the tomatoes and allow to drain in a colander for 15 minutes prior to adding to the salad.
- Substitute different fresh herbs for a different flavor twist: dill, oregano or mint all work nicely.
- The small amount of sugar or honey in the dressing works to balance the acidity of the tomatoes & vinegar: I find it works nicely to balance the flavors, but it may be omitted if you choose.
About a day in the fridge; the dressing will make the salad soggy if stored for much longer. If you want to make this in advance, chop & combine the vegetables, then make the dressing, but reserve drizzling over the salad until you are nearly ready to serve. Prior to dressing the salad, drain any accumulated juices from the tomatoes & cucumbers.
Looks delicious! By the weekend in this heat wave we are having in the Pacific Northwest, cherry tomatos will be ripe and I can try this recipe. My cukes are ready and the zucchini is very prolific.
Please consider adding my new blog to your bloglist. Thank you so much.
OMG Everything I love fresh in the summer. This will definetly be lunch one day next week. Thanks for the recipe.
Wow. This is literally one of the best recipes I have ever made from the internet in general! I will browse some more of your recipes on the strength of this one.
Pingback: Recipe for an Amalfi Picnic | Camille Styles
Pingback: Pin It Tuesday : Light Summer Salads | Crazy and Cool With a Side of Crafty
Pingback: Cucumber Tomato Feta Salad | The Illusion of Gourmet
Pingback: Salad, Cereal, and Celebrities | My Healthy Nest
I made this for a church picnic on Sunday, and it was a big hit! Thanks for a great recipe!
Pingback: Chicken Salad « The Thread Affect
Just had this for dinner, and all I can say is DELISH!!!! Thanks for the recipe! This is super easy and soooo tasty!
looks amazing! i am making it today!!! love the simplistic elegance of this dish!
So glad I found this recipe. I was at a picnic this summer and someone brought a variation of this. Sounds the same except she also had some dried cranberries and chopped walnuts in there too. Not a lot. Maybe a 1/4 cup of each but it really made the salad.
Pingback: Sunday Roast: Cajun Chicken Burgers with Avocado and Dessert: Trifle | Food, Fun, Whatever !!
Pingback: Sunday Roast: Hawaiian Chicken Burgers & Bakewell Tarts | Food, Fun, Whatever !!
Just made this. Soooooo good! Thanks! 🙂
Made this as a side dish with grilled chicken legs! So delicious! Thanks for the recipe!
Pingback: Recipe – Salted Nut Roll Bars! More Ideas for this Week's Sale Items! – Mom Saves Money
Pingback: Meatless Monday Recipes
Thought I’d let you know we’ve made this salad a few times now and it is currently a family favourite :). Thanks!
Pingback: Easter Side Dish Recipes for Easter Dinner | 4virtu - Free Online Family Calendar & Organization Platform
I just have to finally comment and let you know how much I love this salad! I’ve been making it regularly for at least five years, and it’s always my go-to summer BBQ salad and when we have dinner parties, like today!
Fresh, easy, delicious!! Thank you 🙂
Pingback: 15 Easter Side Dish Recipes You Can Prepare in 10 Minutes | How Does She