Cucumber Tomato Salad

Heirloom tomatoes are best when eaten fresh. They tend to run small, like cherry tomatoes, so we recommend just halving them for salads. The fresh, grassy taste of cucumbers tend to go well with the tartness of tomatoes. Cut a slice to make sure the cucumber isn’t too bitter. If it is, just peel the skin. With just a simple dressing of balsamic vinegar, olive oil, garlic, and fresh garden herbs like oregano and tarragon, you get a delicious salad that’s quick and easy to make. Crumble in some feta for protein and a salty kick. Also, its healthy yet fills you up so it can be eaten for a whole meal.

Ingredients:

1/2 pound heirloom tomatoes

1/2 pound cucumbers

3 tablespoons olive oil

Feta

Fresh chopped oregano

3 tablespoons balsamic vinegar

3 cloves chopped garlic

Fresh chopped taragon

Sea salt and fresh ground black pepper to taste

Directions:

Cut the tomatoes into halves. Slice the cucumber and then slice again in half so they aren’t too big. Rough chop the garlic cloves. Mix the olive oil, oregano, balsamic vinegar, garlic and taragon. Pour olive oil mixture over the tomatoes and cucumbers. Toss until the mixture covers all the veggies and add the crumbled feta. Add salt and pepper to taste, toss one more time. Eat as a meal or as a side. Great for a summer BBQ side dish :)