With the end of Summer fast approaching, we are making all the dishes we can with what I consider the essential foods of Summer: tomatoes and cucumbers. Both are available year round, but to me, both of these taste better in the warmer months. So, naturally, they will be part of our meals during this weekend’s Labor Day celebration.
The sun-kissed flavor of the tomatoes is accentuated by the crisp texture and flavor of the cucumbers. They are enhanced by the addition of fresh parsley and mint and the bite of some scallions. Dried oregano, salt, and pepper add depth to the simple olive oil and lemon juice dressing that doesn’t even need to be mixed up separately, it’s all just added in with the veggies. The feta is mixed in last to preserve its chunky texture. We serve this salad with naan when enjoying it as an entree, but it is equally good as a side salad for the burgers, brats, and dogs at a Labor Day celebration!
Cucumber & Tomato Herbed Salad with Feta
Cucumber & Tomato Herbed Salad with Feta (adapted from onceuponachef.com) Total Time: 20 minutes, Prep Time: 20 minutes, Makes: 6 to 8 servings
Ingredients:
- 2 cucumbers, peeled, seeded and diced
- 1 pint grape tomatoes, halved
- 4 thinly sliced scallions, white and green parts
(about 1/2 cup) - 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/2 teaspoon dried oregano
- 4 tablespoons extra-virgin olive oil
- 1-1/2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces (about 1 cup) feta cheese, diced
- warmed naan for serving, if desired
Directions:
In a large bowl, combine the cucumbers and tomatoes with the scallions, parsley, mint, oregano, olive oil, lemon juice, salt, and pepper. Toss it all together well.
Combine the diced veggies with the herbs, seasonings, olive oil, and lemon juice.
Add the feta and gently mix to combine. Taste and adjust the seasoning with more salt, pepper, and lemon juice, if necessary.
Add in the feta.
Serve with naan if desired.
Serve with naan, if desired.
To Make-Ahead: Prepare the salad to the point of adding the feta, up to three hours ahead of time. Store the salad in a covered container in the refrigerator. Before serving, toss in the feta, then taste and adjust the seasoning, if necessary.
There’s still time to enjoy the cucumbers and tomatoes of Summer! ~Linda
Cucumber & Tomato Herbed Salad with Feta (adapted from onceuponachef.com) Total Time: 20 minutes, Prep Time: 20 minutes, Makes: 6 to 8 servings
Ingredients:
- 2 cucumbers, peeled, seeded and diced
- 1 pint grape tomatoes, halved
- 4 thinly sliced scallions, white and green parts (about 1/2 cup)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/2 teaspoon dried oregano
- 4 tablespoons extra-virgin olive oil
- 1-1/2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 ounces (about 1 cup) feta cheese, diced
- warmed naan for serving, if desired
Directions:
In a large bowl, combine the cucumbers and tomatoes with the scallions, parsley, mint, oregano, olive oil, lemon juice, salt, and pepper. Toss it all together well. Add the feta and gently mix to combine. Taste and adjust the seasoning with more salt, pepper, and lemon juice, if necessary. Serve with naan if desired.
To Make-Ahead: Prepare the salad to the point of adding the feta, up to three hours ahead of time. Store the salad in a covered container in the refrigerator. Before serving, toss in the feta, then taste and adjust the seasoning, if necessary.