2 cups
chopped tomatoes cut with a knife
1/4 cup chopped mint (or more)
1-2 tsp. fresh basil
1/2 tsp. sea salt, plus more for serving if desired
fresh ground black pepper (use more or less to taste)
1 tsp. lemon zest (or more, be sure to zest the lemon before squeezing the juice)
1 T fresh lemon juice
2 T extra-virgin olive oil
1/4 cup sliced green onions (scallions)
1/2 cup pitted and chopped Kalamata olives
2-3 cups chopped cucumber cone #3
Cut up tomatoes and place in a bowl. Add half the mint, basil, the salt, and a bit of fresh-ground black pepper. Combine ingredients and let sit.
Add cucumbers, Slice green onions and chop olives, then combined tomato mixture. When you're ready to serve the salad, wisk together the olive oil and fresh lemon juice and mix gently with salad ingredients. (You may not need all the dressing depending on how wet you prefer your salad.) Season with sea salt and more fresh ground black pepper if desired and serve.
1/4 cup chopped mint (or more)
1-2 tsp. fresh basil
1/2 tsp. sea salt, plus more for serving if desired
fresh ground black pepper (use more or less to taste)
1 tsp. lemon zest (or more, be sure to zest the lemon before squeezing the juice)
1 T fresh lemon juice
2 T extra-virgin olive oil
1/4 cup sliced green onions (scallions)
1/2 cup pitted and chopped Kalamata olives
2-3 cups chopped cucumber cone #3
Cut up tomatoes and place in a bowl. Add half the mint, basil, the salt, and a bit of fresh-ground black pepper. Combine ingredients and let sit.
Add cucumbers, Slice green onions and chop olives, then combined tomato mixture. When you're ready to serve the salad, wisk together the olive oil and fresh lemon juice and mix gently with salad ingredients. (You may not need all the dressing depending on how wet you prefer your salad.) Season with sea salt and more fresh ground black pepper if desired and serve.
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