
Photos and recipe: Dave Sands
Ingredients:
- 2 large cucumbers, thinly sliced or diced
- 1 cup cherry tomatoes, halved or roma diced
- 1/2 cup crumbled feta cheese
- 2–3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp ground sumac
- Firecracker Farm Three Kings Hot Sea Salt
- Optional: fresh dill or parsley for garnish
Directions:
- In a large bowl, toss together cucumbers, tomatoes, red onion, and olives. Pro tip: If you want a crunchy more pickled bite, salt the cucumbers for 10-15min then rinse and strain before adding the rest of the ingredients
- Drizzle with olive oil and vinegar/lemon juice
- Sprinkle in sumac
- Toss everything gently to combine and coat evenly
- Add crumbled feta on top (or fold in gently)
- Garnish with fresh herbs if using
- Let it sit in the fridge for 15–30 minutes to marinate before serving


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