by Truman Perkins
Use your fresh herbs to boost this delicious salad to new peaks of flavor perfection. Light and delicious reminders of summer delights that can have any time of year. This easy tomato cucumber salad with mint and parsley will become a family and friend favorite.
Nothing screams summer to me like the delicious flavors of the garden. At the peak of summer, tomatoes and cucumbers are in their most excellent production. Also, the herb garden has likely exploded with more than you know what to do with.
This salad will allow you to use both in a wonderful combination of freshness. Vegetarian and Vegan-friendly as well!
This is an essential list of the ingredients for this salad. You can make exclusions and substitutions based on your taste preferences. Following the recipe, I will offer some variations. These slight changes can bring this salad to different levels. You are helping it fit many courses and functions.
The Variety is your choice. I find a lovely traditional flavored tomato with plenty of acid balances well with the flavors of the mint. Cherry or plum style will hold up better and produce less liquid when stored for a few days.
English cucumbers work well in this type of salad. They have fewer to very few seeds at all—the skin, after washing, balances well and does not need removing. Any cucumber is usable that fits your taste.
Curled is pretty, but the flat-leaf type offers more flavor. Dried flakes, if you must get yet fresh, are best! You can combine the two, some for taste others for garnish.
Lemon Juice- for freshness and preserves naturally. It adds a nice tartness—part of the dressing to this salad.
Olive Oil – The Smooth base of the dressing in this salad. Substitute oils can be used if preferred. They will need to stay liquefied when cooled.
Salt & Pepper to Taste.
Choose what is in season. I enjoy a strong onion taste but early in the season, the bunching type works wonderfully. Red onions add a crisp, spicy flavor. Vidalia favors more of a sweetness. Besides, fresh chives to the top of the serving add to the onion powder.
A dash of nice bell pepper can add extra sweetness and nice texture. Yes, you can leave it out but so much better with the pepper! If you like hot, experiment with heat but too hot can bury the herb flavors.
Also, optional but good for you and a great compliment. Don’t worry too much about the breath. Mint and parsley are both natural breath neutralizers!
Makes six servings
Chill or serve immediately. The flavor is better chilled overnight. Stays 3 to 4 days covered in the refrigerator.
Excellent tips on how to chop mint or other fresh herbs. For this recipe, you should chop twice to get the more delicate cut that is ideal.
Chopped-up avocado in this easy tomato-cucumber salad brings it to new levels of nutritional boosts. Avocados’ healthy fats, protein, and fiber will enrich this making it a balanced complete, light meal.
Try this with orange or grapefruit. Grapefruit is not a favorite of mine, but it is lovely in this salad. I know it is good for me to enjoy the victory when I find a way to use it! Added with the avocado, it seems like a perfect pairing.
More Crunch! Need more texture. Add some celery, carrots, or even a nut option to this salad.
Cold Pasta Salad! Take your favorite cooked and cooled pasta choice and toss it with this salad. It makes a great dish to pass at the next family picnic!
Works in Green Salad Too! This is already dressed, so no additional dressing is needed. Use your favorite salad greens for a quick tossed salad.
Make it a fine chop! Chop everything finely and use it anywhere you would use Pico de Gallo. Change up your favorite Mexican-inspired dishes with a different milder fresh salsa.
There is such versatility in flavor that additions can be limitless. Olives, cheese or cheese substitutes, fruits and more are all options. Try and see what works for you!
This lovely salad is an inspired dish derived from a traditional Israeli tomato-cucumber salad. This version cuts down a lot of the oil and salt in the original without sacrificing flavor.
Traditionally found in morning meals enjoyed in Israel. These salads featured similar ingredients and were often stuff in pitas with falafel. Although mint was not a traditional ingredient, it was sometimes used as well as sumac or za’atar.
Did you know that Parsley, Mint, and Chives mentioned in this article are all herbs that will grow in low light? That makes them ideal for indoor gardens all year. Learn more about these easy to grow herbs here.
My favorite way to enjoy this easy tomato cucumber salad is at a mid-day meal—such a light, refreshing break in the day that doesn’t weigh you down.
How would you use this salad, which meal would it suit you?
I look forward to hearing how this recipe works for you. If you make any variations, let me know. I would love to try your take.
Enjoy Your Herbs!
About Truman Perkins
Truman Perkins has worked as the SEO consultant for over a decade; there he's helped so many startups and friends' sites get off the ground. Believing gardening is a natural stress reliever, Truman indulges in learning and writing about gardening in his free time. He lives with his wife, Jenny, and their twins in Detroit, Michigan.