Tomato Cucumber Feta Salad

It's hot here on the ranch. I mean, really hot. And it's only going to get hotter. Why do I live in Oklahoma, again?

When it's this hot, big, beautiful summer salads are just about the only thing I can stand to eat. I love a salad filled with crunchy cucumber, heirloom tomatoes, lots of fresh herbs, and good salty feta, and that's exactly what you'll find in this recipe. It's so simple and delicious, and the easy homemade dressing only enhances the flavors. If you're entertaining this summer, make it as a side to serve with fish, shrimp, or grilled chicken recipes, or just eat a big ol' plate of it for a quick, refreshing lunch (cold lunch ideas are a necessity this time of year!). It comes together in under 20 minutes and is utterly delightful.

Will any tomatoes work in this salad?

Yes! I adore the different colors of heirloom tomatoes, but you can use any fresh tomatoes you like. Just be sure to cut them into bite-size pieces. The goal with this salad is to have every component be about the same size.

Can you use crumbled feta for this salad?

If crumbled feta is all you can find, it'll work fine in this salad. But blocks of feta are always the better choice, no matter if you're cubing the cheese or you end up crumbling it yourself. Crumbled feta oftentimes has extra ingredients, like anti-caking agents, added to assist in the crumbly texture. But it also makes the feta harder and dryer. Blocked feta tends to be higher quality and have a better flavor and texture, and in a salad like this where it is a main ingredient, you want the best you can find.

Can you make tomato cucumber feta salad ahead of time?

You can make it a few hours in advance, but this salad is best served the day it's made so all the veggies stay fresh and crunchy. If you want to get ahead, make the dressing up to two days in advance and store it in the fridge in an airtight container.