Enjoying all the simplicity of summer eating with an effortless cucumber-tomato salad recipe.
Recipe Type:
Salad
Makes: 4servings
Author: Brooklyn Supper
Ingredients
4small cucumbers, sliced into 1/4-inch thick half moons
sea salt
2clovesgarlic, smashed, peeled, and minced
2tablespoonssherry vinegar
1teaspoonbalsamic vinegar
1tablespoonextra virgin olive oil
2cupshalved cherry tomatoes
1 - 2medium heirloom tomatoes, cored, seeded and chopped
1tablespoontarragon
1tablespoonfresh oregano leaves
1/2cupcrumbled feta*(goat's milk feta is my fave)
*optional
Instructions
Set cucumbers in a colander over the sink and toss with several pinches sea salt. Allow cukes to drain for at least 20 minutes; toss cucumbers and shake colander every so often.
Meanwhile, in a small bowl, use a fork to whisk together garlic, a good pinch of sea salt, sherry and balsamic vinegars, and olive oil.
In a large salad bowl, toss drained cucumbers with half the dressing. Add the tomatoes and drizzle with remaining dressing. Toss very gently. Adjust salt levels and add freshly ground black pepper to taste. Finally, finish with crumbled feta and fresh herbs.