Adding herbs to cucumber tomato salad is genius! Ours is made with mint, basil, and dill, plus we tossed it with pickled onions and feta cheese.
Ingredients:
¼ cup feta cheese crumbles
¼ cup white wine vinegar
½ cup apple cider vinegar
2 teaspoons honey
1.5 teaspoons salt, separated
½ medium purple onion, thinly sliced
4-6 English cucumbers, sliced (roughly 4 cups)
3 cups cherry tomatoes, halved
¼ cup fresh basil leaves, ripped
¼ cup fresh mint leaves, ripped
2 tablespoons fresh dill, roughly chopped
Instructions
Top the salad with feta cheese and serve.
Add the white wine vinegar, apple cider vinegar, honey, and ¼ teaspoon salt to a mason jar and cover. Shake the jar until all the ingredients are combined and the honey is no longer stuck to the bottom of the jar.
Next, add the sliced onion to a bowl and pour the vinegar mixture over the onions and mix. Set the onions aside.
Add the cucumbers and cherry tomatoes to a colander and sprinkle with ½ teaspoon salt and toss the ingredients together. Set the colander on a mixing bowl to catch the liquid that is drawn out of the tomatoes and cucumber. Let the vegetables sit for about 15 minutes.
Discard the excess liquid from the tomatoes and cucumbers and add them to a salad bowl. Add the onions and vinegar to the tomatoes and cucumbers and mix.
Add the basil, mint, and fresh dill and toss to combine.
