Juicy Tomato and Cucumber Salad

If you’re lucky enough to be making this in mid-summer with peak cherry tomatoes, fresh local cucumbers and fragrant herbs, well, you’ve hit the jackpot, my friend! When made with in-season ingredients, this salad is taken to a new blissful level, yet it still sings year-round with some careful selections from the grocery store. We prefer cherry or grape tomatoes in winter, as larger tomatoes become less flavorful. If you don’t have summer cucumbers, use English cucumbers instead. Chill the salad with the dressing for an hour or two before serving, so all of the flavors can meld together. If you’d like more garlic, knock yourself out! We love garlic, but sometimes get carried away and overdo it in a delicate salad like this, so starting with two cloves is a good beginning point. We also like to mix up the herbs in this, such as adding fresh dill and parsley, and tossing in a handful of kalamata olives for a Greek twist.

Serve this vegan and gluten-free salad mezze style with some toasty bread or pitas. Or, make it a fast and healthy weeknight meal to pair with lemon and herb fish, prawns or chicken. An excellent side salad to serve at BBQs or summer get-togethers, enjoy it often when the summer harvest is rolling in!