Summer Salad with Feta

• 5 medium or large ripe tomatoes, cut into wedges, and if large, the wedges cut in half crosswise, or 1 pint cherry tomatoes, cut in half
• 1/2 European cucumber, or 1 Persian or Japanese cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about 1/3 inch thick.
• Sea salt or fleur de sel and freshly ground pepper
• 2 tablespoons red wine vinegar or sherry vinegar
• 1/4 cup extra virgin olive oil
• 1/2 cup crumbled feta
• 1 to 2 tablespoons chopped fresh mint, or 3/4 teaspoon dried oregano

1. Toss together the tomatoes, cucumber, salt, pepper, vinegar, and olive oil.
2. Add the feta and herbs, and toss again.
3. Taste, adjust the seasonings, and serve.

tomatoes, cucumber, salt, red wine vinegar, extra virgin olive oil, feta, fresh mint

Taken from cooking.nytimes.com/recipes/1016414 (may not work)