Somewhere between a salad and a dip. Use roughly equal parts tomato and cucumber, with scallion and herbs to taste, and make as much as you need. Keep every drop of vegetable juice for mopping up with bread.
Recipe
Mediterranean Tomato and Cucumber Salad
Jump to ingredientsThe best part of a Mediterranean salad: the juicy bottom, full of olive oil, lemon, herbs, spices, and vegetable juices. Scoop it all up with bread.
Before you begin
Pre-prep
- Vegetables. Wash and grate the tomato and cucumber, keeping all their juices. Thinly slice the scallion.
- Herbs and extras. Wash and chop the mint and dill, cut lemon wedges, and slice the bread. If prepping ahead, keep vegetables and herbs separately covered in the fridge.
Method
Make it
- Assemble. Put vegetables, their juices, and herbs in a shallow bowl or plate. Drizzle with olive oil, add sumac and black pepper, lightly salt, and squeeze lemon over everything.
- Taste and scoop. Stir and adjust the lemon, salt, and spices for whoever’s eating. Serve with bread, toasted if you like.