2 cups cucumber, chopped (about 1 large cucumber)
2 cups cherry (or grape) tomatoes
1/3 cup feta cheese crumbles
1 Tbsp fresh basil (or 1 tsp dried)
1 Tbsp fresh oregano (or 1 tsp dried)
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1/8 tsp ground black pepper, plus more to taste
1/2-1 tsp kosher salt, plus more to taste
The original recipe calls for 1 clove minced garlic and 1 cup of kalamata olives. Because I'm not a big fan of olives and garlic just didn't sound all that appealing for this recipe, I omitted both. If you do decide to use olives in your dish, it's not necessary to add the salt; otherwise your salad will be too salty! I also added 1/3 cup feta cheese crumbles to my recipe (if adding feta, 1/2 tsp of salt should be enough. Feta cheese is naturally salty, so taste it before you add any extra salt.)
1. Rinse and peel cucumber, then chop into 1/2" quarters. (I used an English cucumber...if you don't like seeds, this is the way to go!) Rinse tomatoes, then slice down the center (lengthwise), then place them all in a medium bowl.
2. Thinly slice the basil and chop the oregano (or sprinkle dried spices over the veggies), and toss to coat.
3. Drizzle with olive oil and balsamic vinegar, and add salt and pepper to taste. Add feta, if desired, then toss once more to combine. Voila! Now, wasn't that easy?
Recipe adapted from a recipe found in the Food Lovers Make it Paleo cookbook