We don’t get enough of cucumber season. So when the cucumbers and tomatoes are in season at the Farmers’ Market or in our garden, I do go a little crazy. Can you blame me?
We eat one of three cucumber and/or tomato salads just about every day. I already shared one with you — the cucumber yogurt/kefir salad — and this post includes another. If you’re counting, that means I still have one more to show you.
Mediterranean Cucumber-Tomato-Mint Salad
Even though the salad pictured doesn’t include feta cheese, I do add it whenever I can — my homemade feta is a raw, cultured food, making this a probiotic dish. Using one of the raw vinegars or Kombucha also adds beneficial organisms.
- a couple of garden cucumbers, peeled and diced (or not peeled, up to you)
- a couple of vine-ripe tomatoes
- 1/2 an onion, diced
- feta cheese (optional)
- crushed garlic (optional)
- sea salt and pepper, to taste
- organic extra virgin olive oil, to taste
- fresh lemon juice, to taste (or raw apple cider vinegar, coconut vinegar, or Kombucha)
- dried mint, a few generous pinches (more if fresh)
Toss all ingredients together in a salad bowl. Easy-peasy! Best eaten when fresh, although this does keep for a day or so in the refrigerator.
What are your favorite seasonal salads? Are you loading up on anything while the gettins’ good?
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