Tomato and Cucumber Salad

September might be the best time of year in Missoula for fresh local veggies, especially for a big juicy tomato.  The tomatoes we can enjoy now make me wonder why I ever buy one at the store in December!  So head on down to the farmers market to pick up a few nice looking tomatoes and a cucumber or two to make this classic and delicious salad.  This salad is very versatile, and can easily be tweaked to your liking.  For instance, trade out the feta cheese for some fresh mozzarella, or skip the cheese for dairy free.  I have also added some cooked quinoa to make a this a more hearty lunch.  It is also just as good the next day, it can be stored overnight in the fridge, but the next day it is best to take it out before eating to let it come up to room temperature.

Enjoy!

Ingredients:
2 cups chopped tomato
1 1/2 cups peeled and chopped cucumber
1/4 cup diced red onion
1/4 cup crumbled feta
3 tablespoons olive oil
1 tablespoon red wine vinegar (or to taste)
salt and pepper to taste

Instructions:
Mix all the ingredients together in a medium bowl, serve at room temperature.