Rice Salad with Tomatoes Cucumbers and Feta

Ingredients

• 7 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped (1 ½ cups)
• 3 cloves garlic, minced (2 tablespoons)
• Kosher salt and freshly ground pepper
• 1 ½ cups long-grain brown rice
• 1 pound small heirloom or cherry tomatoes, halved (3 cups)
• 3 medium Kirby cucumbers, peeled, quartered lengthwise, and sliced crosswise (3 cups)
• 3 tablespoons sherry vinegar
• 8 ounces feta, crumbled (1 ½ cups)
• 1 cup lightly packed flat-leaf parsley leaves, roughly chopped if large
• 1 cup lightly packed fresh mint leaves, roughly chopped if large

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