Local Cucumber, Tomato and Feta Salad
Photo: Amina Malik / Contributor
A salad can be a playground for creativity. Every spring and summer, as local greens, fruits and vegetables come into season, my enthusiasm for salads sends me eagerly through farmers market stands in search of unexpected combinations.
Most of the year, I pay little attention to cucumbers. But when the tiny, plump, crunchy local varieties arrive, ideas start floating through my head. This year, I landed on a simple salad that comes together in less than 10 minutes, inspired by the classic Greek salad.
I’ve omitted the onions and added minced serrano pepper and ginger instead. Use any herbs you like — cilantro, parsley, mint and basil all work beautifully. The serrano and ginger are what make this salad special, so don’t leave them out.
Serve the salad in a shallow bowl so you can capture all the layers in every bite. Cut the vegetables small enough to eat with a spoon, allowing you to scoop up the lemon juice and olive oil that collect at the bottom. I’ve eaten a version of this refreshing salad every day for the last three weeks and still haven’t tired of it.