Tomato, Cucumber, and Mint Salad
A dairy-free riff on a Greek salad, this refreshing combination of flavors is the perfect addition to any summer dinner party.
1 pint of cherry tomatoes, halved
3 persian cucumbers, cut into half moons
½ a small red onion, thinly sliced
½ bunch of mint, picked and loosely torn + extra for garnish
for the dressing:
1 teaspoon pomegranate molasses
2 tablespoons sherry or red wine vinegar
½ garlic clove, finely minced or grated
¼ teaspoon sumac
¼ cup olive oil
salt and pepper to taste
1. Combine the cherry tomatoes, cucumbers, red onion, and mint in a large bowl.
2. To make the dressing, combine the first 4 ingredients in a small bowl. Slowly whisk in the olive oil, and season to taste with salt and pepper.
3. Pour over the salad, toss to combine, and garnish with some torn mint leaves and a little flaky sea salt to taste.
Originally featured in Middle Eastern-Inspired Recipes to Grill All Summer Long
