It’s finally that time when we are bombarded with beautiful, perfectly ripe homegrown tomatoes. This is a fun twist on classic cucumber and tomato salad. I used super sweet grape tomatoes but this dish is equally delicious with large heirlooms or whatever is in your backyard. I love all the contrasting shapes, colors, and textures of this meal. The variety makes it so much more fulfilling to eat. Every bite of this salad tastes like summer, so savor it while you can! I may just be having it for lunch every day in August 😉
Cucumber and Tomato Salad with Almond Feta and Avocado
1 c grape tomatoes, halved
1 avocado, diced
1 cucumber, cut into pappardelle ribbons with a peeler
1/3 c crumbled Almond Feta (see notes)
1 c cooked legume pasta (I recommend black bean spaghetti or edamame and mung bean fettuccine)
juice from 1/2 lemon
1/2 tsp Himalayan sea salt
2 tsp extra virgin olive oil
Combine avocado, tomato, olive oil, and sea salt. Mix gently.
Combine cucumber and legume pasta in a large bowl. Stir in avocado/tomato mixture.
Divide between 2 bowls and top with Almond Feta.
Drizzle with more oil, lemon, or salt if desired.
You must start making the feta 2 days before you need it because it must be soaked, blended, chilled, baked and chilled again. But it is worth it! And is really easy with only a few ingredients.
I added 1 large clove of roasted garlic to the feta, which is not in the original recipe.