This is a wonderfully refreshing salad, especially in hot weather. The cool flavor of the mint goes well with the sharpness of the parsley and the flavor of the tomatoes. For best results, make sure that all the ingredients are fresh.
| 1 | Cucumber | (peeled, seeded, and diced) | ||
| 2 | Tomatoes | (seeded and chopped) | ||
| 1/3 | Cup | Parsley | (chopped) | |
| 1/3 | Cup | Mint | (chopped) | |
| 1 | Clove | Garlic | (peeled and minced) | |
| 1/4 | Teaspoon | Salt | ||
| 2 | Tablespoons | Lemon Juice | ||
| 2 | Tablespoons | Extra-virgin olive oil |
Combine the cucumber, tomatoes, parsley, and mint in a salad bowl.
Mash the garlic together with the salt and pound it into a smooth paste. Stir in the lemon juice. Add the olive oil to the lemon juice a little at a time, whisking as if making mayonnaise. Pour the mixture over the tomato mixture and toss well.
Chill the salad for 2-3 hours before serving.
1: Add a finely chopped jalapeno pepper to the dressing before pouring it onto the
salad.
2: Add chopped scallions to the tomatoes and cucumbers.
3: Add chopped radish to the tomatoes and cucumbers.
4: Top the salad with crumbled feta cheese.
Copyright © 2003 by Joseph Boxhorn & Donna Pelikan Boxhorn. All rights reserved.