Heirloom Tomato and Cucumber Salad with Olives, Dill and Feta recipe | PCC Community Markets

Ingredients

• 2 to 3 large or 5 to 6 small heirloom tomatoes, cut into thin wedges
• 1 small English cucumber, halved and cut on the diagonal
• 1 small sweet red bell pepper, diced
• 1/2 cup pitted Kalamata olives
• 1/4 cup thinly sliced red onions
• 2 to 4 cloves garlic, minced
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• 3 tablespoons red wine vinegar
• 1/3 cup olive oil
• Salt and pepper, to taste
• 1/2 cup feta cheese