We don’t get enough of cucumber season. Probably because we don’t yet have a garden. So when the cucumbers and tomatoes are in season at the Farmers’ Market, 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.
For those participating in our Real Food Nutrition and Health study, head over to this post to grab the discussion questions for Chapter 3. Kristen Michaelis, the author of the book we’re studying, just announced the opening of her eCourse that corresponds with the book. My kids and I signed up so we can supplement our reading of the book with her videos and the other tools she offers.
What are your favorite seasonal salads? Are you loading up on anything while the gettins’ good?
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