This classic salad makes the best of summer heirloom tomatoes and cucumbers.
2 heirloom tomatoes, cut into bite sized chunks
1 pint cherry tomatoes, sliced in half
2 English cucumbers, peeled and cut into bite sized chunks
½ cup pepperoncini
1 cup Kalamata olives
¾ cup sheep’s milk feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons fresh herbs of your choice, such as basil, oregano and parsley, stripped of stems and chopped
Sea salt and fresh ground pepper
1. Place all the tomatoes, cucumbers and pepperoncini in a bowl. Mix in the olives.
2. In a small bowl, whisk together the olive oil, vinegar, herbs, and salt and pepper, and pour over the salad to coat. Toss well, then sprinkle with the feta cheese and season with additional salt and pepper, as needed.