Tomato-Cucumber Salad with Feta



2 beefsteak tomatoes, sliced
2 bell peppers, sliced
1 large cucumber, thinly sliced
Salt
Freshly ground pepper
4 ounce(s) goat's milk feta

Dressing:
2 tablespoon(s) champagne vinegar
1 teaspoon(s) honey
1 sprig(s) oregano, chopped
8 basil leaves, chopped
4 tablespoon(s) extra-virgin olive oil

1. For salad: In a large bowl, toss together tomatoes, peppers, and cucumber and season with salt and pepper. Let stand for 20 minutes.
2. For dressing: In a small bowl, whisk together vinegar, honey, oregano, and basil; whisk in oil. Pour vinaigrette over salad and toss. Crumble feta over salad; serve.

Yield: 4 servings

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