Maddy Douglass

Knitter, lawyer, and safer beauty advocate in San Francisco. 

Loves coffee, crafting, and cheese plates.  


Cucumber Feta Tomato salad | Recipe

Cucumber Feta Tomato salad | Recipe

This is going to be one of those recipes that is so painfully obvious, my only instructions are basically “chop” and “stir.” However, if even one person hasn’t yet heard of this timeless combination of flavors, and I can contribute some minor amount to his or her culinary edification, then I’m happy to put this into the inter-space.



  • 1/4 cup crumbled feta cheese

  • about 1 cup halved cherry or grape tomatoes

  • about 3 persian cucumbers, sliced into circles (or one large regular cucumbers, chopped)

  • 1 teaspoon champagne vinegar

  • 1 tablespoon avocado or olive oil

  • 1/2 tablespoon herbes de provence mix


I will say, I try to post recipes that can be replicated with a trip to the grocery store and don’t include a particular sauce or spice mixture. However, if you want to step up your kitchen-game, get yourself some Herbes de Provence. They’re even selling these mixtures at Trader Joe’s nowadays so any Safeway, Whole Foods, Molly Stone’s, Target, etc. should have them.

You should also add champagne vinegar to your cupboard - it was the required ingredient in a dressing recipe a few months ago (which included chopped basil and shallots and was really quite delish) and I’ve had it sitting in my pantry ever since. I figured today was the day to remember whether it really did make a difference, and I can tell you, it did. It has a more subtle, sweet tang than lemon and white vinegar, and is fresher than red wine vinegar. Just buy it, I promise it’s worth the $12 or whatever exorbitant amount it was.


Chop, put in a bowl, and stir! This mix is enough for 2-3 people as a side and should last 2-3 days in the fridge. You’ll know when it’s time to make a new batch if the veggies look a little wilty.


I picked persian cucumbers because they are the easiest to slice into the appropriate size with minimal effort, while also providing the same crisp crunch of the larger variety.

So, what did we learn today? We should all have champagne vinegar and herbes de provence in our cupboards, and Maddy sometimes likes to chop and stir and call it a day.

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