100g chopped cucumber
handful of mint leaves
extra-virgin olive oil, for drizzling
a little lemon zest
Halve the tomatoes and scatter over a large plate.
Chop the cucumber and tear up the mint leaves.
Throw the mint over the cucumber and tomatoes.
Can be kept, covered, 3-4 hours ahead.
Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.
Recipe adapted from: Good Food