Summer feta salad -- courtesy New York Times

Summer Salad with Feta

5 medium or large ripe tomatoes cut into wedges (if large, the wedges should be cut crosswise in half), or 1 pint of 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

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

Variations:

Add any or all of the ingredients below:

1/2 small red onion, sliced and rinsed with cold water

12 to 18 imported Greek black olives, such as kalamatas or amphisas

1 small green, yellow, or red bell pepper

1 heart of romaine lettuce, cut in 2-inch pieces

A handful of cubed stale bread or croutons

Advance preparation:

You can assemble the salad hours before adding the seasonings, vinegar, and olive oil. Be warned: If you salt the salad too long before serving, it will become watery, as the salt draws out juices from the vegetables.

Yield: 4 to 6 servings