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Cucumber-Tomato Salad with Garden Herbs
Prep Time
30 mins
Total Time
30 mins
 

Enjoying all the simplicity of summer eating with an effortless cucumber-tomato salad recipe.

Recipe Type: Salad
Makes: 4 servings
Author: Brooklyn Supper
Ingredients
  • 4 small cucumbers , sliced into 1/4-inch thick half moons
  • sea salt
  • 2 cloves garlic , smashed, peeled, and minced
  • 2 tablespoons sherry vinegar
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 cups halved cherry tomatoes
  • 1 - 2 medium heirloom tomatoes , cored, seeded and chopped
  • 1 tablespoon tarragon
  • 1 tablespoon fresh oregano leaves
  • 1/2 cup crumbled feta* (goat's milk feta is my fave)
  • *optional
Instructions
  1. 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.
  2. 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.
  3. 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.