8 roma tomatoes

1 lg cucumber

1/4 c red onion, cut into 1/8″ slices and then halved,

1/4 c fresh basil leaves, cut into thin strips

2 tbs extra-virgin olive oil

3 tbs balsamic vinegar

1/4 c feta cheese

salt and pepper, to taste

Slice each tomato into six wedges. Cut off both ends of the cucumber and slice it lengthwise down the middle. With a spoon, scrape out the seeds. Slice the cucumber into half moons about 1/4″ thick.

In a lg serving bowl, toss together everything but the salt and pepper. Season with salt and pepper and serve.

8 servings