400g tomatoes

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

Vegetarian Gluten Free and Low FODMAP Recipe -  Tomato, Cucumber & mint salad
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