Cucumber Tomato Salad with Feta Cheese

By Kath Dedon

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Yesterday was Labor Day and we had a simple family dinner. I grilled cheeseburgers and Metropolitan Market’s superior nitrite-free hot dogs. Laura was thrilled that I had bought some cream cheese and made caramelized onions so she could have a “Seattle dog”. (I have to say that the sweet-salty-creamy combo is quite good.)

The burgers and dogs were clearly the stars of the meal. I wanted a side dish that would be simple and fresh to serve with them. With our abundance of cherry tomatoes, a recipe on Jeanette’s Healthy Living sounded perfect. I swapped cherry tomatoes for the 2 tomatoes that Jeanette used, and 1 English cucumber for the 2 regular. She added extra-aged goat cheese to her salad. Knowing that Byron doesn’t like goat cheese, I used feta.

The Cucumber Tomato Salad with Feta Cheese was the perfect side dish with the rest of the meal. I only took one quick iPhone photo of the salad, but I just had to share the recipe. It’s so quick and easy to put it together. I highly recommend it, especially if you have fabulous homegrown tomatoes. It’s like summer in a bowl!

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Cucumber Tomato Salad with Feta Cheese

(Adapted from a recipe on the Jeanette’s Healthy Living blog)

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(print the recipe)

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If you use regular cucumbers you may want to seed them. It’s not necessary with the English cucumber.

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Serves 4 – 5

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1 long English cucumber, peeled (or 2 regular cucumbers)

2 – 3 cups cherry tomatoes, cut in half (or 2 tomatoes, chopped)

1 red pepper, chopped

1 green onion, cut into thin slices

2 -3 ounces Feta cheese, cut or crumbled into small pieces

A drizzle of extra virgin olive oil

A drizzle of white balsamic vinegar

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1. Cut the peeled cucumber into quarters lengthwise and then slice.
2. Toss all of the ingredients together in a bowl.

Could that be any easier?

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We need a ladder to harvest the cherry tomatoes from our 9-foot plant!

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