Easy Summer Lunch Salad

Ingredients

• 4-6 small cucumbers
• 6 medium-sized tomatoes, cut into quarters and drained
• 1/2 cup crumbled Feta cheese, or more
• Fresh-ground black pepper to taste
• 1/2 cup blue cheese dressing
• 2 T Vinaigrette Dressing

Directions

1. Quarter the tomatoes, or cut them into eighths, and transfer them to a colander so the extra juices can drain away. Trim both ends from the cucumbers, then slice them. If you are using cucumbers larger than mini ones, peeling them in alternating strips is a good move.
2. In a small bowl, whisk the blue cheese dressing with the vinaigrette until smooth and combined.
3. Crumble the Feta, then measure it out.
4. In a bowl, carefully combine the drained tomatoes and cucumber slices with as much dressing as you want. About 1/4 cup of dressing was used here, so tuck the remaining dressing into the fridge for the next salad.
5. Add the Feta and fold it in gently so it stays pleasantly crumbly.
6. Finish the salad with plenty of fresh-ground black pepper, adjusting it to your taste, and serve.
7. If you have leftovers, they are still good after a night in the refrigerator, though this salad is at its best right after it is assembled.
8. The easiest rhythm is to make the full amount of dressing, then cut only as many fresh tomatoes and cucumbers as you plan to eat each time.