Tomato Salad with Cucumber and Feta
1 pint grape or cherry tomatoes
½ medium cucumber, peeled and seeded
Handful of fresh basil
4 oz. feta cheese, cubed or crumbled
1 or 2 T. olive oil, depending on how juicy your tomatoes are
Sea salt and fresh cracked pepper to taste
Halve tomatoes and place in a pretty serving bowl. Cut seeded cucumber in half lengthwise, then into chunks approximately the same size as the tomato halves. Make a chiffonade of the basil by stacking the leaves and rolling them into a tube, then slicing through the tube to create fragrant ribbons. Add to the tomatoes and cucumbers, along with the cubed or crumbled feta. Drizzle the salad with olive oil and sprinkle with salt and pepper. Toss gently so as not to break up the cheese too much. Serve at room temperature for best flavor.