Recipe: Cucumber + Heirloom Tomato Salad
It’s Summer, and one of our favorite ways to celebrate a change in season is by putting together ingredients that are flavorful and lush, served to those around a table.
This Cucumber + Heirloom Tomato Salad is full of seasonal nutrients, a great flavor profile to a variety of main courses and simply beautiful in its presentation. Follow along for the recipe below, and more from our friend Chelsey Pecoy at Lighthearted Kitchen for your Guide To Effortless Summer Entertaining! Cheers to you all!
Cucumber + Heirloom Tomato Salad with Feta, Za'atar, Fresh Dill & Pickled Red Onion
// SALAD:
2 cucumbers, sliced
2 heirloom tomatoes, sliced
1/2 cup marinated feta
1/4 cup fresh dill, chopped
1 tablespoon za'atar spice blend
1/4 cup pickled red onions
1/4 cup fresh mint leaves
1/4 cup pine nuts, toasted
some Microgreens, to top
// MARINATED FETA:
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon fresh oregano, chopped
1 teaspoon red pepper flakes
1 teaspoon red pepper flakes
8 ounces feta cheese, cut into cubes
// DRESSING:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 garlic clove, minced
Salt and black pepper, to taste
- In a large bowl, combine the sliced cucumbers and tomatoes.
- Add the marinated feta cheese, chopped dill, and za’atar spice blend to the bowl. Toss gently to combine.
- In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, honey, minced garlic, salt, and black pepper.
- Drizzle the dressing over the salad and toss to coat evenly.
- To serve, sprinkle the toasted pine nuts, mint, micro greens and pickled red onions over the top of the salad.
