Fresh Tomato and Cucumber Salad with Feta and Herbs

Fresh Tomato & Cucumber Salad with Feta and Herbs

This simple salad has lots of fresh herbs and a simple lemony dressing. A perfect summer salad to accompany grilled fish, chicken, beef, or pork.

Serves 4-6

6 medium heirloom tomatoes, any color, sliced into wedges

1 English cucumber, peeled in stripes, halved lengthwise, seeded, & cut into thick slices

1 small red onion, thinly sliced (or ½ cup marinated red onions)

1 cup fresh parsley, roughly chopped1 cup fresh dill fronds, roughly chopped

3 garlic cloves, finely minced

2¼ teaspoons sumac

¾ teaspoon za’atar

Salt and black pepper, to taste

About ⅓ cup extra-virgin olive oil

Zest and juice of 1 large lemon (roughly ¼ cup juice)

1¼ tablespoons red wine vinegar

4½ ounces feta cheese, cut into bite- sized chunks

To a large bowl add the tomato wedges, cucumber slices, red

onion, parsley, dill, garlic, sumac, and za’atar.

Sprinkle in about ½ teaspoon each of salt and black pepper. Next, pour in the

olive oil, lemon zest and juice, and the red wine vinegar.

Gently toss everything together so it’s all mixed and coated well. Season to taste.

Spoon the salad into a bowl or platter. Scatter the feta chunks on top.

Serve right away for the freshest flavor.

This salad is best eaten fresh, but if you want to prep ahead, chop the veggies and

herbs in advance, just wait to add the dressing and feta until right before serving

so everything stays crisp.