Middle Eastern•healthy
Cucumber Tomato Salad
One of the best things about this salad is the juice that waits in the bottom of the bowl, ready to be sopped up with thin pita or flatbread. Make the salad an hour or so in advance to let the flavors meld.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 5-inch cucumbers (cut into 1-inch chunks)
- 3 beefsteak tomatoes (or a variety of tomatoes, cut into 1-inch chunks)
- 1 sweet onion (sliced into thin half-moon slices)
- 2 cloves garlic (minced or grated)
- 15 leaves fresh mint (torn or chopped)
- 2 tablespoons dried mint
- 4 tablespoons extra virgin olive oil
- 2 lemons (juiced)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
Instructions
- 1
In a large salad bowl, combine the cucumbers, tomatoes and onion.
- 2
In a small bowl, whisk to combine the garlic, fresh and dried mint, olive oil, lemon juice, salt and pepper.
- 3
Toss the salad with the vinaigrette to coat the vegetables evenly. Taste and adjust seasoning as needed. Chill for an hour if you have time before serving!