Vermont Valley Tomato Cucumber Salad

Cucumber and Tomato Salad with Fresh Dill

Prep Time: 5-10 minutes
Servings: 4-6

2 cucumbers
1 large or 2 medium/small tomatoes
3 oz. feta, cut into small chunks
1 tablespoon fresh dill
2 tablespoons olive oil
1 tablespoon fresh lemon juice
¼ teaspoon salt and black pepper (or more to taste)

Cut tomato into bite-sized pieces. Place in a small bowl and add ¼ teaspoon salt. Stir and set aside for later. Peel cucumbers, cut off the ends and slice in half lengthwise. Remove the seeds by scraping out with a spoon. Cut lengthwise again, creating quarters. Dice quarters into ½-inch, bite sized pieces. Place cucumbers into a medium-sized bowl. Using a slotted spoon or your fingers, transfer tomatoes to the medium sized bowl, leaving the excess juice behind.

Chop fresh dill and add to bowl along with feta, olive oil, lemon juice and pepper. Stir until well combined. Enjoy immediately or refrigerate for later use.

Farm Cook, Becky Perkins is a Certified Health Coach, visit her blog at