Ensalada de pepino, tomate y feta

Ingredientes

• 200 grams cherry tomatoes (or grape tomatoes (approx. 2 cups))
• 3 to 5 cucumber (see notes)
• 1 small red onion (diced)
• 1 sprig fresh mint leaves (chopped)
• 2 sprig fresh parsley (chopped)
• 100 grams feta cheese (crumbled)
• 2 tbsp olive oil (extra virgin)
• 1 tbsp white vinegar (see notes)
• Salt and pepper to taste

Preparación

1. 1

   Prep the Veggies: Wash the veggies thoroughly under running water and wipe out excess water. Cut the grape or cherry tomatoes into halves. Dice the cucumbers into bite-sized pieces and the red onions into fine dice. Chop the fresh herbs finely. Add them to a large mixing bowl.

2. 2

   Dress and Season it up:: Drizzle the extra virgin olive oil, white vinegar, a pinch of salt and a dash of pepper. Remember, feta can be salty, so go easy on the salt at first.

3. 3

   Toss and Taste:: Gently toss all the ingredients together. Take a quick taste and adjust the seasoning if needed.

4. 4

   Crumble the Feta:: Gently crumble the feta cheese over the veggies. You can adjust the amount according to your taste. Don't over-mix after adding feta.

5. 5

   Serve immediately and refrigerate any leftovers cling-wrapped for not more than 3 to 5 days.