SALAD CUCUMBERS, TOMATOES & FETA

CUCUMBERS, TOMATOES & FETA

Yield: 2 salads

1 large or several small cucumbers

2 plum tomatoes

1 tablespoon white balsamic vinegar

3 tablespoons extra virgin olive oil

¼ teaspoon salt

¼ teaspoon black pepper

1 teaspoon chopped basil

Feta or crumbled gorgonzola or blue cheese

hydroponic lettuce This is a soft lettuce, usually a bibb or European buttercrunch type. It is also called “Hydro-Bibb lettuce.

1.      Peel and slice the cucumber lengthwise. If large, remove the seeds with the point of a small spoon. Small cucumbers (called “pickles by Hank Scott of Long & Scott) are more tender and do not contain the large seeds. They do not need to be peeled or seeded.

2.      Slice and seed the tomato.  Cut both into small squares and combine with the vinegar, oil, salt, pepper, and parsley.

3.      Refrigerate until very cold.  Serve over lettuce with squares or wedges of feta or crumbled gorgonzola or blue cheese.

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