Tomato and Cucumber Salad with Feta

5 medium or large ripe tomatoes cut into wedges
1/2 European cucumber cut half lengthwise and seeded, cut into half circles
2 Tbls red wine vinegar
1/4 cup extra virgin olive oil
1/2cup crumbled fetta
1 to 2 tablespoons chopped fresh mint or ¾ teaspoon dried oregano
pinch of sea salt and fresh ground pepper to taste

Combine tomatoes, cucumber, salt, pepper, vinegar and olive oil and toss. Add herbs and feta and toss again. Adjust seasoning to taste and serve.

Variations: Add 12 to 18 Greek black olives, 1/2 small red onion, 1 small bell pepper (green, yellow or red), 1 heart of romaine lettuce – cut into small pieces or croutons.

Servings: 4 to 6