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Tomato Cucumber Mint Salad
A simple and refreshing salad that puts mint and parsley front and center. Serve it "as is" or combine it with a small amount (no more than 1/4 cup) of fine bulgur to make a dynamite tabouli.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people
Ingredients
- 6 ounces chopped tomatoes About 1 cup coarsely chopped
- 5-6 ounces chopped English cucumber About 1 cup cut into thin strips and chopped
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped parsley
- 1 tablespoon finely diced red onion, sweet onion, or shallot ("Regular" yellow onion is too sharp.)
- 1 tablespoon olive oil
- 1 tablespoon unseasoned rice wine vinegar or white balsamic vinegar Use a colorless vinegar - not red wine or balsamic, which will dull the colors of the vegetables as the dish marinates.
- 1/4 teaspoon kosher or sea salt
- freshly ground pepper, to taste
Instructions
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Gather all the ingredients.
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Mix them together and refrigerate for at least 1 hour to give the salad time for the flavors to meld. Serve.
