CHOPPED SALAD WITH DRIED MINT

Tiny dice, ripe tomatoes, cooling cucumber and a sharp lime dressing with dried mint. It perks up grilled meats, tucks neatly into flatbreads, and brings a welcome freshness to the table any time of year.

Preparation time - 15- 20 minutes

Skill - easy

Serves 4

Ingredients

250 g Lebanese or telegraph cucumbers, finely diced (about 2 cups)

250 g ripe tomatoes, finely diced (about 2 cups)

60–80 g red or white onion, very finely diced (about ½ cup)

2–3 Tbsp fresh lime juice (30–45 mL), to taste

2 Tbsp extra virgin olive oil (30 mL)

½–1 tsp dried mint, crushed

½ tsp fine salt, plus more to taste

Freshly cracked black pepper (optional)

Optional: 1–2 Tbsp chopped parsley or coriander

Method

Combine the cucumber, tomato and onion in a bowl, keeping the dice small and even (about 5–7 mm).

Sprinkle over the salt and dried mint. Toss and leave for 5–10 minutes to lightly draw out the juices.

Add the lime juice and olive oil. Toss well and taste (it should be bright, savoury and lively). Adjust lime and salt as needed.