This salad is so light and refreshing, and a great way to use up extra fresh mint. This recipe was slightly adapted from Cooking Light 2005 year book, but we made similar salads like this all the time while in Israel. A tomato and cucumber salad is pretty much a staple at every meal over there, including breakfast. This recipe also includes the vinaigrette from my previous post.
- Combine first 4 ingredients in a large bowl. Add vinaigrette, and toss gently to coat.