beefsteak tomatoes (about 2½ pounds)
Kirby cucumbers, chopped
crumbled Feta (2 ounces)
kosher salt and pepper
- Cut off the top of each tomato and scoop out and discard the pulp and seeds.
- In a bowl, toss the cucumbers and Feta with the vinaigrette and ¼ teaspoon each kosher salt and black pepper; spoon into the tomatoes.