A Summer Salad

There is no better time to enjoy freshly picked produce than right now. Tomatoes and cucumbers are practically leaping off the vine ready to be added to the salad bowl. The basil growing in our herb gardens is in full production and will benefit from periodic harvesting. So in celebration of this abundance I offer this recipe for your pleasure.


Cucumber Tomato Salad
  • 2 large cucumbers, seedless preferred
  • 2 large ripe tomatoes
  • 2 green onions
  • 14 ounce can garbanzos, drained and rinsed
  • 1 tablespoon finely minced mint leaves
  • ½ teaspoon ground cumin
  • ¼ cup oil and vinegar dressing (Italian dressing works fine)
  • Fresh mint leaves for garnish
  1. Peel and chop the cucumbers. Clean and dice the tomatoes, rinsing to remove excess liquid and seeds. Clean and dice the green onions, green tops included.
  2. In a large bowl combine all ingredients except whole mint leaves. Toss well to coat with the dressing. Refrigerate for at least one hour to allow the flavors to blend. Garnish with a few whole mint leaves just before serving.
Here’s a summer salad recipe that takes its cue from North Africa. Garbanzos or chick peas are used there in a variety of foods. Mint appears in many dishes that might surprise us. Adding the cumin gives it an extra bite.

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