This time of year I’m searching for amazing simple healthy recipes to incorporate into my life. Something tasty enough that I can eat it several days in a row when I make enough for leftovers and quick enough I can just get it made.
I was eating this salad like crazy this summer when our garden was full of cucumbers and roma tomatoes and fresh mint. So when I saw a package of cucumbers in the almost bad bin at Kroger, I grabbed them and some roma tomatoes with this salad in mind.
I often use this recipe as a topping for a romaine salad accompanied by diced chicken and goat cheese, with the juices created by the salad as dressing. I have also paired it with feta cheese and served it over grilled chicken. The Publix Apron’s class we took served it over falafel waffles, but we sadly don’t own/have room for a waffle maker.
How would you use the recipe?
(adapted from Publix Apron’s Cooking School)
Ready In 15 mins
Serves 4
Ingredients:
- 1 Cucumber, diced small
- 4 roma tomatoes, diced small
- 2 slices of red onion, minced
- 1 Tbsp dried parsley or 1/3 cup fresh parsley chopped small
- 10 fresh mint leaves, diced
- 1 lemon, juiced
- 1/4 cup olive oil
- salt and pepper
- Dice all of the vegetables and put them together into a bowl.
- Add in the parsley and mint
- Add most of the lemon juice and all of the olive oil.
- Add the salt and pepper to taste, and remaining lemon juice if it needs it.
Use it as a topping for salad, for chicken, or just eat it as is!
