by: Gaby Dalkin
Prep Time
10 minutes
Yield
6–8 servings
@whatsgabycookin
Full of fresh flavors, these exclusive recipes from the chef and bestselling cookbook author are made for laid-back gatherings.
Prep Time
10 minutes
Yield
6–8 servings
summary
One of my favorite parts of summer is that you don't have to mess with any of the veggies. Everything is at peak season, so let the tomatoes and cukes do the talking for you. They just need a quick vinaigrette and tons of feta to make the perfect side dish.
ingredients
- 2–3 heirloom tomatoes, cut into wedges
- 2–3 pints heirloom cherry tomatoes, halved
- 1 English cucumber, cut into chunks
- ¼ cup red onions, super thinly sliced
- 3 tablespoons champagne vinegar
- 4 tablespoons olive oil
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- ¾ pound feta cheese
- Flaky sea salt, to garnish
directions
- Add the tomato wedges, cherry tomato halves and cucumber chunks to a large mixing bowl. Add the onion slices, vinegar, olive oil, salt, pepper, basil and parsley and toss well. Dice the feta into a ½- to ¾-inch dice, crumbling it as little as possible. Gently fold the feta into the salad. Present the tomato, cucumber and feta salad in a serving bowl
at room temperature.
