Go Ask Mom

Go Ask Mom

Recipe: Tomato, cucumber and onion salad with feta

Posted July 9, 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


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


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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