My mom recently came to visit us in Boston from Bulgaria and made this salad for lunch one day. Everyone loved it!
Cucumber + tomato is a traditional Mediterranean salad combination, and a very yummy one at that! I don’t normally eat tomatoes unless they are in season as I don’t enjoy the cardboard taste of the store-bought, imported ones. The locally grown, freshly picked tomatoes are a totally different story though!
Summer is a great time to make this salad as there is an abundance of local produce! I chose red tomatoes for this recipe, but you can pick a different kind like isis candy, cherry tomatoes or pink lady which are generally less acidic and have a mildly sweet flavor.
This is a refreshingly juicy salad and a real summer treat!
Tomatoes are rich in lycopene and vitamin C which are antioxidant nutrients helping you to fight off free radical damage. Cucumbers are high in water (close to 95%) and silica and keep you skin smooth and hydrated.
I also like to chop up some fresh scallions or red onion (or both) as I love the taste, but if you are concerned about your breath, skip it. My mom actually puts a clove of crushed garlic in this salad too, but garlic is a bit too heating for me during the summer months so I tend to avoid it.
For added protein, I’d like to throw in a little bit of fresh goat cheese, or you can go with the plant-based version — raw cashew cheese which is very easy to blend up and it tastes delicious. All you need is three base ingredients: a cup of soaked cashews, lemon juice and water. I will share my favorite recipe on the blog soon.
Ok, no more talking, lets get chopping!
- 2 large tomatoes (sliced up)
- 1 cucumber (peeled and sliced into cubes)
- ½ bunch parsley (washed and chopped up)
- 6 oz goat cheese
- 2 scallions (optional)
- ½ red onion (optional)
- black olives to garnish (optional)
- 1 Tbsp EVOO
- sea salt to taste
- Add all salad ingredients together in a bowl and mix well
- Sprinkle with goat cheese
- Add olives on top
- Serve while fresh & enjoy!