1/2 cup raw unsalted almonds, roughly chopped

3 tbsp extra virgin olive oil (+1 tbsp for the roasted almonds)

1/2 tsp salt (+1/8 tsp for the roasted almonds)

1/8 tsp garlic powder

2 large heirloom tomatoes

1 medium cucumber

1/2 medium white onion, thinly sliced

1/2 cup feta cheese, crumbled

1/4 cup extra virgin olive oil

2 tbsp freshly squeezed lemon juice

1/4 tsp pepper

1/4 tsp oregano

To prepare the roasted almonds:

1. Preheat oven to 325 F.
2. Line a small baking sheet with aluminum foil.
3. Add roughly chopped almonds to baking sheet.
4. Drizzle 2 tsp olive oil, 1/8 tsp salt, 1/8 tsp garlic powder onto almonds.
5. Using your hands or a spoon, mix until almond pieces are evenly coated with oil and seasonings.
6. Bake for 12 minutes, or until almonds being to brown and become fragrant. Set aside and allow to cool completely.

To prepare the salad: 

1. Cut tomatoes into large chunks. (I like to cut mine into quarters or 8ths lengthwise and cut those pieces in half crosswise.)
2. Cut cucumbers into large chunks. (I cut mine into quarters lengthwise, then ~1 in slices crosswise, leaving the skin on.)
3. In a large mixing bowl, add tomatoes, cucumbers , onions, cooled almonds, crumbled feta, olive oil, lemon juice, salt, pepper, and oregano.
4. Serve immediately.

If you are preparing the salad in advance, add tomatoes, cucumber, onion, and feta to mixing bowl in advance, and add the olive oil, lemon juice, salt, and pepper right before serving. Best served in a large shallow dish.