Cucumber Tomato Salad with Feta
I think I ate all the cucumbers in Southern California last year during a heat wave. And this summer, I'm eating all the cucumbers in the Upper Midwest. Sorry if you're trying to get some to make this recipe — they gone. This fresh, crunchy Mediterranean cucumber tomato salad is in regular rotation in my house throughout the year, but it's even better now with everything coming into season. It's also really fast when you promised you'd bring something to that potluck and you totally forgot.
Oh, and it goes perfectly with the Greek Lamb Meatballs.
CUCUMBER TOMATO SALAD WITH FETA
1 long English cucumber, diced (or 3 Persian cucumbers) 1 pint grape tomatoes, halved 1 garlic clove, minced 1 shallot, minced 2-4 T high quality olive oil 2-4 T lemon juice 1/4 tsp black pepper 1/4 tsp salt 1/3 cup feta, diced or crumbled
Combine olive oil and lemon juice with the salt and pepper. Use a fork to whisk up that dressing. Throw everything into a bowl. Mix. Taste and adjust seasonings. Done.
If you leave the feta out, you may want to add a little more salt to balance it out. You can substitute garlic powder and onion powder for the fresh stuff (about 1/2 tsp of each). I do it all the time. Not because I don't have garlic and onions in the house, but because I hate chopping them.