Tomato, feta, and cucumber salad

Serves 4

2	pickling cucumbers, unpeeled
1	pint cherry tomatoes
1/2	cup finely chopped fresh mint
2	tablespoons finely chopped fresh oregano
	Juice of 1 lemon
1/2	teaspoon salt, or to taste
4	ounces feta, cut into 1/2-inch cubes or crumbled

1. Cut cucumbers into 1/2-inch chunks. Place in a bowl. Halve the cherry tomatoes and add them to the cucumbers.

2. Add the mint, oregano, lemon juice, and half the salt. Stir gently.

3. Let the salad sit at room temperature for at least 30 minutes and for up to 1 hour. Taste for seasoning and add remaining salt, if you like.

4. Before serving, stir in feta.

Jane Dornbusch