Tomato Cucumber Salad with Mint

Prep Time: 10 minutes
Servings: 4
Recipe by: Maureen Abood

One of the best things about this salad is the juice that waits in the bottom of the bowl, ready to be sopped up with thin pita or flatbread. Make the salad an hour or so in advance to let the flavors meld.



  • 6 5-inch cucumbers, cut into 1-inch chunks
  • 3 beefsteak or a variety of tomatoes, cut into 1-inch chunks
  • 1 sweet onion, sliced into thin half-moons
  • 2 cloves garlic, green center sprout removed, minced
  • 15 leaves fresh mint, torn or chopped
  • 2 tablespoons crushed dried mint
  • 4 tablespoons extra virgin olive oil
  • Juice of 1-2 lemons
  • Kosher salt and freshly ground black pepper, to taste


  1. In a large salad bowl, combine the cucumbers, tomatoes and onion. Top with the garlic, fresh and dried mint, olive oil, lemon, salt and pepper, stirring well to coat the vegetables evenly. Taste and adjust seasoning. Eat the salad up and then make another, soon.