We like to have delicious light lunches that are not sandwiches and don’t have to include meat, cheese, or bread. Recently I saw a similar version of this salad that Paula Deen recommended. It is a refreshing departure from one based on lettuce or other greens. It is too late in the season for our garden to provide the tomatoes and cucumbers, but we have more than enough mint and parsley! This works well with a triangle of pita bread, or as a side if we use it for dinner with grilled meats or fish. Try this with chopped basil and some mozarella balls for an entirely different but tasty salad..
Tomato, Cucumber,, Onion, and Mint Salad
2 Roma tomatoes, chopped
2 cucumbers, peeled and chopped
1/2 red onion, sliced thin
1/4 cup (or more to taste) fresh mint leaves, chopped
1/4 cup white wine vinegar
1/4 cup olive oil
1 Tablespoon chopped Parsley
salt and pepper to taste
Combine tomato, cucumber, onion, and mint in salad bowl. In liquid measuring cup, whisk together oil, vinegar, parsley, salt, and pepper. Pour over vegetables and mint and toss. Refrigerate at least an hour before serving.