Recipe: Tomato, cucumber and onion salad with feta

Tomatoes are in season! Here's a delicious way to use some up, courtesy of the Carrboro Farmers' Market, which celebrates Tomato Day on Saturday.

Posted 1:00 a.m. Jul 10, 2015 — Updated 1:00 a.m. Jul 10, 2015

The Carrboro Farmers' Market's annual Tomato Day is Saturday.

The fun event for all ages features samples of tomato dishes, special tomato-themed activities for kids from Kidzu Children's Museum and a Tomato Day Raffle. I'm told that the market's farmers are growing 103 different varieties of tomoatoes this summer. The market opens at 8:30 a.m., Saturday.

In honor of Tomato Day, the market's Erin Jobe and Margaret Krome-Lukens share this yummy recipe.

Tomato, Cucumber and Onion Salad with Feta

Ingredients

1 pint of sweet cherry or plum tomatoes

1 medium to large cucumber

1/2 small sweet onion

1 tablespoon olive oil

splash of white wine vinegar

salt & pepper to taste

4 oz feta cheese

Directions

Chop or slice the cucumbers and tomatoes into bite-sized pieces (if the skin of the cucumber is bitter you may want to peel it first). Finely dice the onion. Mix ingredients with olive oil and a splash of white wine vinegar, and add a touch of salt & pepper. Let sit in the fridge for 15 minutes before serving if you have the time – longer is better!

Re-toss the salad and top with crumbles or small cubes of feta just before serving.

Note: As it sits, this salad generates more “juice.” The juice that is left over once the veggies are gone is a delicious marinade for another salad: just grate carrots into it, let them sit a bit, and enjoy again!

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