Recipe by Erin Jobe and Margaret Krome-Lukens
1 pint of sweet cherry or plum tomatoes
1 medium to large cucumber
1/2 small sweet onion
1 tablespoon olive oil
splash of white wine vinegar
salt & pepper to taste
4 oz feta cheese
Chop or slice the cucumbers and tomatoes into bite-sized pieces (if the skin of the cucumber is bitter you may want to peel it first). Finely dice the onion. Mix ingredients with olive oil and a splash of white wine vinegar, and add a touch of salt & pepper. Let sit in the fridge for 15 minutes before serving if you have the time – longer is better!
Re-toss the salad and top with crumbles or small cubes of feta just before serving.
Note: as it sits and with tossing, this salad generates more "juice." The juice that is left over once the veggies are gone is a delicious marinade for another salad: just grate carrots into it, let them sit a bit, and enjoy again!