Tomato Cucumber Salad with Feta Cheese
2 c. cherry tomatoes, halved
1 cucumber, unpeeled, sliced into 1/8-inch rounds
1/4 pound (4 ounces) feta cheese, cut or crumbled in 1/4-inch pieces
1 small red onion, sliced lengthwise in 1/8-inch slices
2 T champagne vinegar
2 T extra-virgin olive oil
2 T chopped fresh basil
1/4 tsp salt
1/4 freshly ground black pepper
Gently combine all ingredients in serving bowl, taking care not to crumble feta cheese too much.
Refrigerate 1 -2 hours. Bring to room temperature before serving.