Maters and Cukes

It’s hot. Hot Hot Hot Hot. 
Yeah I know, it’s summertime. it’s supposed to be hot. But, YIKES! It’s already in the 90s here. I don’t know about you, but when it gets hot, my desire to cook declines proportionally. I still need to eat, but I’m all about raw foods, salads, and grilled proteins. If I could survive solely on cold beverages I’d be in heaven. 

Sadly, not every member of this household considers a heaping helping of crispy salad to be ‘dinner’. Nor do they necessarily agree with my opinions about ‘heavy’ foods not being compatible with near 100 degree temperatures. But I try to fit as many raw, light foods as possible into the menu. 

So it was that desire for something healthy, light, raw and refreshing that led me to throw together this delicious tomato, cucumber salad with avocado (for good fat) and feta (because YUM). 

This goes to together really quickly, and keeps in the fridge for a couple of days. The acid in the tomato and the vinegar keep the avocado from turning that gross brown color that’s so off-putting. You can also use it as a sandwich stuffing, or top it with your favorite grilled protein for lunch; or do what I did and have it along side boiled eggs for a delightful breakfast. 

Tomato Cucumber Salad with Avocado and Feta

16 oz grape or cherry tomatoes (I used an mix of heirloom varieties) 
1 English cucumber or 2 regular garden cucumbers
1 ripe avocado
6-8 oz Greek Feta
2 Tbsp Red Wine Vinegar
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Avocado Oil
Sea Salt and Black Pepper to taste

Slice your tomatoes in half and toss into a large bowl
Quarter the cucumber and then slice cross-wise into 1/4 inch chunks, add to tomatoes
Remove Avocado Pit and dice (minus the skin) into 1/4 inch chunks,  add to the bowl of tomatoes and cucumbers.
Dice the Feta into 1/4 inch chunks and toss with the tomatoes, cakes, and avocado.
In a separate bowl mix the oil, vinegar, salt and pepper
Pour over the Tomato, Cucumber, Avocado, Feta salad and toss gently to coat 

Serve immediately, or allow to chill in the refrigerator. 

This is a great side for grilled chicken or fish, and also makes a nice filling for a veggie pita or as I said earlier, a tasty breakfast with the addition of a couple of boiled eggs. 

Give it a try and let me know what you think.