This is healthy-ish until you get to the sour cream base. You could substitute IMO that imitation sour cream with no problems. It doesn't quite have the same mouth feel and tang but it works well. What this does devilishly well is use up garden fresh ingredients into a refreshing treat from seasonal ingredients.
I used heirloom grape tomatoes but any grape or cherry tomato would work well. I'm lucky in that I have a Pavilions market here in town and they do carry the more unusual items. If you grow your own, use it and might I add...I'm totally jealous!
I use rice wine vinegar as it has both sugar and salt already in it. Its a nice way to thin the sour cream to a dressing consistency without losing flavor. As it is already seasoned, don't add salt until the two are combined and you taste for seasoning, depending on brand of vinegar you may not need to add any salt or just add pinch to balance the flavor.
With the cheese simply let it lie on top of the salad while you chill and let the flavors marry. If you toss to early the cheese starts to dissolve into the dressing and gets kind of mushy slimy grossness.
Feta Cucumber Tomato Salad
- 2 cucumbers
- 8 oz grape tomatoes
- 4 oz crumbled feta cheese
- 4 oz sour cream'
- 2 T seasoned rice wine vinegar
- 2 T minced fresh Parsley
- 1 T minced fresh Mint
- 1/2 black pepper
Peel cucumbers. Seed cucumbers. Slice length wise in half, then in half again. Cut into 1/2 cubes. Place in bowl. Half the tomatoes and place in bowl. Sprinkle minced herbs over the veggies.
Whisk together sour cream and seasoned rice wine vinegar. Test taste and add salt if needed. Pour over the veggie herb mixture. Toss lightly until combined.
Sprinkle feta cheese over the salad. Cover and place in fridge on hour, but not more than 4 to allow flavors to marry. Just before serving toss gently to distribute the cheese.