- 2 pints grape or cherry tomatoes, sliced in half, or 2 large tomatoes, diced
- 1 large English Cucumber or 6-7 Persian cucumbers, diced
- 5 scallions white and light green parts, chopped
- 1/2 cup chopped fresh cilantro, parsley, or mint.
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/2-1 tsp sea salt, to taste
- Put all the ingredients together in a bowl and toss well.
- Taste and adjust salt, lemon, and olive oil to taste.
- Place in the fridge until ready to serve.
- For a prettier salad, you can use assorted color tomatoes
- You can use a combination of all three herbs or any fresh herbs you like
- This salad is best during the summer when tomatoes and cucumbers are at their peak flavor.
- Preferably, serve the same day. If you need to make this salad ahead of time, make it one day ahead and add olive oil, lemon, and salt right before serving.
- Store any leftovers in an air-tight container for no more than 2 days, the veggies start to get soggy and the salad won't taste as fresh.
- Make this salad the day before and take it to work for a fast and easy light lunch. Top it with baked tofu, homemade baked falafel, spiced chickpeas, and feta cheese, and add the dressing when you are ready to eat.
- Juicy tomatoes are the best choice, they release all their juice into the salad. The best part is to soak up all the remaining juice at the bottom of the bowl with some good rustic bread.
- works great as a side for Mujadara, Falafel, focaccia grilled veggie burger, grilled peppers with halloumi,
- Prep Time: 15
- Category: Salad
- Method: Raw
- Cuisine: Mediterranean
- Serving Size: 1 cup
- Calories: 61
- Sugar: 2.1
- Sodium: 149
- Fat: 5.4
- Saturated Fat: 0.8
- Unsaturated Fat: 4.4
- Trans Fat: 0
- Carbohydrates: 3.7
- Fiber: 0.8
- Protein: 0.7
- Cholesterol: 0
Keywords: kosher, gluten-free, healthy, low-calorie