Rustic Summer Heirloom Tomato, Cucumber and Feta Salad!
Happy Monday everyone! Hope you all had a great weekend and got outside to enjoy some summer sun with friends and/or loved ones!
For today’s first post I am going to go over the recipe for a super fresh and delicious summer tomato, cucumber and feta salad. I have so many beautiful heirloom tomatoes and cucumbers ripe right now and this recipe is perfect for showcasing their amazing taste and gorgeous colors! There are a ton of different ways to do this salad and as with all my recipes feel free to adjust amounts, add in other ingredients you may have on hand and take some out that you don’t have or aren’t suited to your tastes. Beyond the tomato, cucumbers and feta you can toss just about any fresh veggies/herbs in with this and it’s going to taste great. This is an awesome recipe to bring along to a cookout/gathering as its fairly easy to make and always a hit!
So let’s get started!
2-3 medium sized heirloom pickling cucumbers (other cucumbers such as Persians work just fine too)-Quartered and rough chopped
20 pitted Kalamata olives- rough chopped
1-1.5 cups crumbled feta cheese
3-4 medium to large fresh heirloom (or regular) tomatoes -I used 1 Black Krim, 2 Mr Stripey’s and 1 Purple Cherokee tomato- Rough chopped
¼ of a red onion- sliced thinly
5 + leaves of fresh mint-
2-3 tablespoons fresh squeezed lemon juice
1 tablespoon olive oil
Fresh cracked black pepper to taste
Fresh parsley and chives to taste-I used about 2 tablespoons of each
This recipe is nice because once everything is chopped its everybody into the pool (bowl)! For the cucumbers I like to trim the ends then slice off about half the skin off. The skin on any fruit or veggie is one of the healthiest parts of it so unless you really don’t like the texture I like to leave at least some on. Once you have removed some of the cucumber skin rough chop them and everything else except for the onions which I thinly slice lengthwise.
Now that everything is chopped go ahead and throw all into the same bowl and add the lemon juice, olive oil, parsley/chives/mint and pepper stirring everything well to coat. I like to let the salad sit in the fridge for a couple of hours before serving to let the flavors come together but its ready to serve as soon as you want!
This salad goes great with just about anything but I love serving it with a burger or steak from the grill, enjoy!