This is one of those salads that just goes together by itself. Okay, so you do have to cut things up, and stir things up, but otherwise, it’s stupid simple. This is good any time of the year, but when your garden patch is bursting with goodness, this is positively stellar. This is one of those last minute salads that goes together with such ease, it’s almost an afterthought. It showcases the best of summer ingredients, but I must say, I do love to use those little Persian cucumbers. I think I eat one everyday. They just have such a nice crunch. This has a decidedly dill-y taste, which I love. If you’re not a dill person, and The Goddess understands that not everyone is…there are crazies everywhere! Then omit the dill and use basil instead. Do use the chives and mint, though. The mint is very subtle, I promise! Not mouthwash-y at all.
Put all the veggies, except the tomatoes, in a bowl; top with the fresh herbs. Toss and then add the tomatoes, yogurt and garlic granules. Grind some pepper and sprinkle with salt. I like Himalayan pink salt with this salad…it’s subtle. Gently stir everything together, so as to not smash up the tomatoes too much. Let stand for about 15 minutes, then serve, sprinkled with sumac. It’s pretty and it adds a nice little lemony accent. And that’s all she wrote…! Well, almost…because The Goddess is an honest deity, the pictures here are from two different times she made this. Because The Goddess has some idiot tendencies, she forgot to take pictures before she served it the first time. Once she made it with the dillweed and the second time she was out of radishes, so they don’t make an appearance. However, on the bright side, this shows that it’s delicious, no matter!
Greek-Style Cucumber, Tomato and Herb Salad
- 3-4 Persian cucumbers, thinly sliced
- 1 cup coarsely diced tomatoes
- 1/2 red or Vidalia onion, diced
- 4-5 radishes, thinly sliced
- 1-2 tablespoons snipped fresh dillweed
- 2 teaspoons snipped fresh chives
- 1 1/2 teaspoons julienned fresh mint
- 1/3-1/2 cup plain Greek-style yogurt
- 1/8 teaspoon garlic granules
- Himalayan pink salt
- Freshly ground black pepper
- Sumac, for garnish (optional)
Put all the veggies and herbs in a bowl. Add the yogurt and garlic granules; season with salt and pepper. Stir until well combined; let stand for fifteen minutes, then serve. This is best served within 6 hours of preparing. Sprinkle with sumac, if desired.
Greek-Style Cucumber, Tomato and Herb Salad©Marcia Lahens 2020. All rights reserved.
That’s it. This is excellent for a quick throw-it-together-at-the-last-minute salad. It works with almost every entrée and is particularly good with “Pickled” Fried Chicken, Salmon with Greek Flavors or Herb-Crusted Lamb Chops.