This marinated and chilled salad is perfect for beating the summer heat, and, while this version is vegan, adding traditional feta cheese is delicious.
3 fresh tomatoes
1 medium red onion
Juice of 1 lemon
5 tablespoons of extra-virgin olive oil
3 tablespoons of white wine vinegar
1 teaspoon coarse salt
1 teaspoon fresh ground black pepper
2 sprigs of fresh mint, cut into a chiffonade
Slice and seed cucumbers, then chop into medium size pieces. Dice tomatoes and red onion.
In a medium bowl, gently mix tomatoes, cucumbers, red onion, and mint. Set aside.
In a glass jar, add the lemon juice, olive oil, white wine vinegar, salt, and pepper. Shake until well mixed.
Pour dressing over salad, and stir gently to coat all the vegetables evenly. Chill for 2 hours. eat within 3 days.