Cucumber Tomato Salad with Mint

Ingredients

• 6 cucumbers (5-inch cucumbers, cut into 1-inch chunks; English, Persian, regular, mini, or pickling cucumbers may be used)
• 3 beefsteak tomatoes (Or use 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 fresh mint leaves (Torn or chopped)
• 2 tbsp dried mint
• 4 tbsp extra virgin olive oil
• 2 lemons (Juiced)
• 1 tsp kosher salt
• 0.25 tsp ground pepper

Steps

1. 1

   Cut the cucumbers and tomatoes into 1-inch chunks. Slice the sweet onion into thin half-moon slices.

2. 2

   In a large salad bowl, combine the cucumbers, tomatoes, and onion.

3. 3

   In a small bowl, whisk together the minced or grated garlic, fresh mint, dried mint, olive oil, lemon juice, kosher salt, and ground pepper.

4. 4

   Pour the vinaigrette over the vegetables and toss until evenly coated. Taste and adjust the seasoning as needed.

5. 5

   If time allows, chill the salad for about an hour before serving so the flavors can meld. Serve, with pita or flatbread if desired, to scoop up the juices.

Notes

Cucumber varieties are interchangeable; English cucumbers are a good option for their thinner skin and fewer seeds. The dressing may be whisked in a bowl or jar ahead of time, or its ingredients can be added directly to the salad. The recipe page gives a chill-before-serving suggestion; the structured recipe says an hour or so in advance. Suggested pairings include cooked chickpeas, shish kebabs, Lebanese rice, bulgur pilaf, or couscous.

Nutrition per serving

• salad
• side
• vegetarian
• vegan
• gluten-free
• no-cook
• Lebanese
• summer