 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
I prepare this salad almost every day in the summer. Our tomatoes and cucumbers are grown locally so they are ecologically green (a min. of gas/diesel used to transport to market) and therefore inexpensive. (Use the BEST, most flavorful tomatoes and cucumbers you can find. Read more .) We grow mint and flat leaf parsley in our yard and I always have onions, lemons and pure virgin olive oil in my kitchen. And that's all there is to it! Ingredients:
4 tomatoes, peeled (if desired), seeded and cubed into 1/2 pieces |
2-3 cucumbers, peeled, seeded (if cucumber is very large), cubed |
1 small red onion, cut into thin slices, separated or 3-4 green/springs onions, chopped |
1 garlic clove, peeled and minced (optional) |
a handful each of mint and flat leaf parsley, chopped finely |
juice of 1/2 lemon or red wine vinegar or pomegranate syrup (unsweetened) |
2-4 t. olive oil (imo the greener, the better) |
salt to taste |
Directions:
1. The ingredients are approximate. I use just slightly more tomatoes than cucumbers and I chop them both to about the same size.
2. In a large bowl, place all ingredients as you prepare them.
3. Mix together all ingredients and adjust the tartness and saltiness to your taste.
|
|