Cucumbers and tomatoes at their peak make the most delicious summer harvest! Add salty feta and a bright herb and lemon vinaigrette for a fantastic summer side dish.
If you're taking this dish to a potluck or preparing ahead of time, keep the cucumber & tomatoes separate from the vinaigrette. Toss together 10 minutes before serving, or the tomatoes and cucumbers will get soggy.
3 cups sliced cucumbers (about 1 large cucumber)
1 lb tomatoes, cut into 1-inch pieces
optional: 1/4 cup thinly sliced red onion
1 tablespoon Oregano White Balsamic Vinegar
1/2 tablespoon Organic Red Wine Vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1.5 tablespoons Eureka Lemon Olive Oil
1.5 tablespoons Basil Olive Oil
4 oz feta cheese, crumbled
optional: 3 tablespoons finely chopped or chiffonade basil
Combine the cucumbers and tomatoes in a large bowl.
Combine the Oregano White Balsamic Vinegar and Red Wine vinegar in a small bowl. Add the salt and pepper and whisk until salt is dissolved.
While whisking, slowly drizzle in the Eureka Lemon Olive Oil and Basil Olive Oil to emulsify.
Add the vinaigrette to the bowl with the cucumbers and tomatoes. Toss to combine and let rest for 10 minutes, gently mixing every few minutes.
Top with the feta cheese and basil, if using.