Tomato Cucumber Salad with Olives & Feta is a perfect summer side dish for using up an overabundance of garden fresh produce!
My father-in-law has quite the green thumb and consequently, each summer we are the lucky recipients of a plethora of zucchini, squash, eggplant, cucumbers, green beans, and — my favorite — tomatoes. I’m not using the word plethora lightly. This is a fraction of the veggies that my in-laws bestow upon us on a bi-weekly basis.
It’s always fun to come up with new ways to eat these garden-fresh vegetables. I especially love tomatoes and cucumbers together, so when I came across a recipe that called for this combo along with fresh dill (enter my own rampant herb garden), briny olives, and creamy feta cheese, I knew that it would be the perfect dish to make at least a small dent in our veggie surplus.
This salad is as tasty as it is beautiful, and I think it would make a lovely addition to your next summer meal or celebration. And pssst…here’s one last little hint. Toss it with some cooked corkscrew pasta and turn it into a Tomato Cucumber PASTA Salad with Olives and Feta. Yum!
And who needs a garbage disposal when your trusty kitchen assistant offers to eat all of the discarded cucumber skins for you? Gotta love this cute and quirky boy. 😉
Adapted from Perfect Party Food.
More scrumptious, summer-y salads…