Cucumber, Tomato, and Feta Salad with Vinaigrette

This recipe has it all.  It's crisp, cool, and refreshing.  It's ridiculously easy.  And it's really nutritious.  Enjoy!

Recipe for Cucumber, Tomato, and Feta Salad with Vinaigrette

Salad
2 cucumbers
2 cups cherry tomatoes
1 package of feta cheese, 6 to 8 ounces
1/4 red onion

Vinaigrette
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons Italian seasoning (I like Penzey's pasta sprinkle)
salt and pepper to taste

Using a vegetable peeler, remove 4 strips of peel from the length of each cucumber (giving a striped appearance).  Trim away the ends, cut each cucumber in half diagonally, and scoop out all the seeds.  Thinly slice the cleaned cucumbers.

Put the sliced cucumbers in a colander set over a bowl.  Sprinkle with a couple pinches of salt and shake the collander.  This will help to draw extra moisture out of the cucumber.  Give the collander a shake now and again to disperse the salt evenly over the cucumber.

Cut the cherry tomatoes in half.

Cut the feta into small dice.

Very finely dice the red onion.  Rinse the onion in a collander to remove some of its pungency.

To make the vinaigrette, mix the red wine vinegar, Dijon mustard, Italian seasoning, freshly ground pepper, and salt (go easy on the salt until you taste the finished salad, since you've already sprinkled salt over the cucumber).  Drizzle in the extra virgin olive oil while wisking to make a nice emulsified vinaigrette.

Combine the sliced cucumbers, cherry tomato halves, diced feta, and diced onion in a salad bowl.  Drizzle some of the vinaigrette over the salad (you may have extra vinaigrette left over that you can dress another salad with).  Taste the salad and add extra salt if necessary.

Mexican Market Fruit Salad

I’ve always loved foods that feature combinations of the basic tastes: sweet, salty, sour, bitter, umami. For instance, a sprinkling of salt is a great enhancement to the sweetness of cantaloupe. Years ago I was introduced to jicama by my now ex-father-in-law. He had discovered jicama and served it to the family with lime juice and chile powder, which to my understanding is a common Mexican snack. I think it’s a great flavor combination.

If you shop at the larger of our fabulous local Mexican supermarkets in the Dallas-Fort Worth Metroplex, you’ll find taqueria counters; islands serving aguas frescas (fresh waters), the wonderfully refreshing Mexican fresh fruit drinks; sometimes crema bars featuring cremas (similar to sour cream) from all regions of Latin America; and refrigerated cases featuring an assortment of fresh fruits and/or vegetables in single-serving sizes with chile powder and lime halves to squeeze over them.

The combination of fruits, cucumber, chile, and lime that you can find in the Mexican market is one of my favorite snacks. Those snacks were the inspiration for this tasty salad. I hope you enjoy this lively combination of flavors as much as I do:


MEXICAN MARKET FRUIT SALAD

1 small to medium cantaloupe, cut into balls with a melon baller*
1 small pineapple, peeled, cored, and diced
2 medium to large cucumbers, peeled, cut in half long ways, seeds scooped out, and sliced
1 large or 2 medium jicama, peeled and cut into matchsticks
1 small red onion, finely diced
1 bunch cilantro, finely chopped
Zest and juice of 2 limes
Chipotle chile powder to taste (careful, it’s yummy but spicy)
A couple teaspoons pomegranate vinegar to taste (can substitute apple cider vinegar)
A couple teaspoons agave nectar to taste (can substitute honey)
Salt to taste

Mix all ingredients, refrigerate, and allow flavors to mix for a couple of hours before serving

* Honeydew melon would probably be really good in this salad as well. I don’t include it because I don’t really care for it, but if you like it feel free to add some.