Well its August here in Sacramento and cucmbers and tomatoes are in full season. This afternoon I put together a batch of one of my summertime favorites instead of snacking on crackers or chips. There are endless variations on this recipe, experiment with what you have in your kitchen!

Cucumber Tomato Salad

1 cucumber, seeded and diced
1 c cherry tomatoes, halved
2 tsp balsamic
1 T olive oil
1/2 tsp kosher or sea salt
fresh cracked black pepper to taste
1 T chopped chives
2 T feta cheese

Combine all of the ingredients in a resealable container, shake. Chill and enjoy. Stays fresh for up to four days, but consider leaving the cheese out until you serve if you are not going to eat it that day.

Suggested variations:
capers
black olives
fresh basil
diced red pepper
champagne vinegar instead of balsamic
substitute bocconcini or goat's cheese for feta

Notes: I prefer to leave the skin on the cucumber for the crunch, but many find it bitter. Adjust to your preference.