Minty Cucumber Tomato Salad with Garlic Lemon Dressing

This cool salad made with garden-fresh vegetables and herbs is perfect for a summer dinner. Add some crumbled toasted or fried pita bread and you have Lebanese fattoush.

Serves 2 as a side dish

Ingredients

  • 1 small or ½ large cucumber
  • 1 medium tomato
  • 4 scallions
  • 2 cloves garlic
  • 1 Tbsp. lemon juice
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. fresh mint leaves, coarsely chopped
  • 1 Tbsp. mixed fresh herbs, e.g. oregano, savory, thyme, etc., coarsely chopped
  • Salt and freshly ground pepper

Method

Peel the cucumber and halve it lengthwise. Using a teaspoon, scrape out the seed. Cut into ½-inch dice.

Cut the tomato in half crosswise and squeeze out the seeds. Cut into pieces the same size as the cucumber.

Trim the roots and any limp green from the scallions. Cut them crosswise, again into pieces the same size as the cucumber.

Peel the garlic and crush the cloves into a small bowl. Add the lemon juice and olive oil, mixing well. Or, do as I do and put everything into a mini-blender and give it quick whiz.

Combine the vegetables, dressing, and herbs in a bowl. Season to taste with salt and pepper. Serve immediately or chill in the refrigerator.

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2 responses to “Minty Cucumber Tomato Salad with Garlic Lemon Dressing

  1. Rachel Bethe July 1, 2011 at 23:03

    Would you believe scallions are high in Vitamin K? So they’re a no-no for Paul whiles he’s on the coumadin. The biggest problem is parsley. I have to find a new ratatouille recipe.

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