July 18, 2016
Food + Drink
When I was a little girl, I always remember my parents grilling out on our back porch in the summer time. I used to love the summer so much. It just didn’t seem to get as hot as it does these days! I would play outside for hours in the sun, and come home so hungry! Like most little kids, I wasn’t huge on vegetable all the time, but this Cucumber and Feta Summer Salad was one of my all time favorite dishes, in the warmer months.
What I love about this recipe is that its so flavorful, colorful and can be thrown together ahead of time or in just a matter of minutes. You can make a big bowl or a single serving, both are quick and easy. Last night, I was picking some cucumbers and cherry tomatoes out of my garden, when my mom pulled out the feta cheese and mentioned that she was making this salad. I thought it would be the perfect opportunity to share it with you here, as it has been on my list for quite some time!
One of the great things about salads, is they are so adaptable! You can add some olives to this, use your favorite pre-made Italian dressing instead, serve this as an appetizer, or bring it as a side dish to a family BBQ!
Because this recipe is so simple, I didn’t feel the need to make a printable recipe card, but I may update that later if your would like a printable copy!
What you Will Need…
Tomatoes [any will do, I used cherry tomatoes]
Balsamic Vinegar [red wine vinegar is delicious too]
In a larger serving bowl, combine the following ingredients…
Peel and slice your cucumbers. Halve the slices, so that they are bite size. Here I used three small to medium sized cucumbers, from my garden.
Halve your cherry tomatoes or chop a regular size tomato into smaller pieces, similar to the size of your cucumber. Add to cucumbers until the ratio of cucumbers and tomatoes is about the same. I used about 20, or so, cherry tomatoes from my garden.
Cube some feta cheese and add it to the cucumber and tomato mixture. I try not to crumble the feta too much, because I like to have some bites of solid feta! But, if you would prefer to crumble it into little pieces, thats good too! I sued about 3/4 of a small container of feta cheese.
Drizzle a little oil of over the top and add some Balsamic vinegar, as well. I like to go heavier on the vinegar, to help give the vegetables some flavor. It’s ok to have some extra vinegar at the bottom of the bowl, that will ensure your vegetables are seasoned well!
Sprinkle with salt and pepper to taste!
Like I mentioned before, this recipe is really that simple! If you have time, allowing the salad to sit in the refrigerator for 1 hour, or so, will help give the vinegar, salt, pepper and oil time to marinate with the other ingredients. However, if you are serving it straight away, it is still delicious!
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Cucumber and Feta Summer Salad