This is a delicious summer salad. It can be eaten on its own or as a side and uses plenty of fresh vegetables. I first enjoyed this salad while visiting our friends Steve & David in Cold Spring NY on a much needed summer break from the city. After the weekend, I couldn't get it out of my mind and begged them for the recipe. It is now an almost weekly staple in our house. Amounts are approximate - you can dial it up or down depending on your taste. This will last for a few days in the refrigerator but after about 3 days, it gets kinds funky.
1 lb. wide variety of tomatoes diced, cherry tomatoes can be quartered
1-2 English cucumber(s), diced (you can also use a regular cucumber and remove seeds)
1/4 - 1/2 red onion, thinly sliced and diced
feta cheese crumbled
balsamic vinegar
olive oil
salt & pepper
Combine all vegetables in a bowl
Add balsamic vinegar and olive oil in an approximately 2(oil):1(vinegar) ratio
Mix well and add salt and pepper to taste
Add in feta and mix well
Can be served immediately or refrigerated.
I recommend letting it marinate for a bit then re-tasting to test flavor - add any additional ingredient as necessary.
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