Tomato and cucumber salads are ubiquitous all over the Mediterranean. Every country has it’s own spin – the Greeks add olives, feta and oregano; the Italians – day old bread, basil and balsamic vinegar; the Israelis – lemon, parsley and lots of salt. The beauty about living in Australia is that there are no rules that have to be followed, so for my tomato and cucumber salad I added feta for saltiness, onion for a bit of tang, mint and parsley for freshness, radish for crunch and pomegranate because I think everything tastes better with pomegranate sprinkled on it. Feel free to add any other ingredient you love, or take out anything that doesn’t suit your tastes. You really can’t go wrong with this one. All you need is great produce. Make sure your tomatoes are firm and your cucumbers are sweet.
3 lebanese cucumbers, thinly sliced
4 tomatoes, cut into wedges
5 radish, thinly sliced
Seeds from half a pomegranate
1/6th red onion, very, very thinly sliced
Handful of parsley, chopped
Handful of mint, chopped
50g feta, shaved (use a vegetable peeler) or crumbled
A tiny splash of white balsamic vinegar
Combine all the salad ingredients in a serving bowl.
Drizzle generously with olive oil. Add a big pinch of salt (taste your feta first to gauge how salty it is). Squeeze over some fresh lemon juice and finish with a tiny splash of white balsamic.