Mediterranean Cucumber Salad with Heirloom Tomatoes and Lemon Vinaigrette

Make the vinaigrette
2 In a mason jar, measure in the [wprm-ingredient text="½ cup extra virgin olive oil" uid="5"] and [wprm-ingredient text="¼ cup freshly squeezed lemon juice" uid="6"].
3 Add the [wprm-ingredient text="1 tablespoon lemon zest" uid="7"], [wprm-ingredient text="½ teaspoon kosher salt" uid="8"], [wprm-ingredient text="¼ teaspoon black pepper" uid="9"], [wprm-ingredient text="1 tablespoon chopped fresh oregano" uid="10"], [wprm-ingredient text="1 tablespoon chopped fresh parsley" uid="11"], [wprm-ingredient text="1 teaspoon chopped fresh rosemary" uid="12"] and [wprm-ingredient text="¼ teaspoon chopped fresh thyme" uid="13"].
4 Shake until combined, then set aside.
Make the salad
7 Peel the [wprm-ingredient text="3 large cucumbers" uid="1"] using a vegetable peeler.
8 Use the prongs of a fork to create ridges on the cucumber before slicing. This will help the dressing soak into the cucumbers.
9 Slice the [wprm-ingredient text="12 oz. mini heirloom tomatoes" uid="2"] in half (or quarters, depending on their size).
10 Place the cucumbers and tomatoes in a large bowl.
11 Pour the prepared dressing over them. The salad can be served immediately or you can chill it, then serve. (If you chill the salad, the texture changes, and the cucumbers and tomatoes soften up in the vinaigrette, and they’re gorgeous.)
12 When serving, sprinkle [wprm-ingredient text="3 tablespoons crumbled feta cheese" uid="3"] onto the salad, and enjoy.