Cucumber, Tomato and Mint Salad

Prep Time:

Cook Time:

40 Minutes

Serves:

Meal Type

Salads

About the Recipe

From the kitchen of Wendy Rubin

Ingredients

FROM THE MARKET:

3 medium cucumbers

4 pints of cherry tomatoes

2 TBS chopped mint

½ cup thinly sliced red onion

IN YOUR KITCHEN:

1 c cup cooked farro

1/2 cup crumbled feta

1 TBS Dijon mustard

2 tsp minced shallot

1 1/2 tsp salt

1/2 tsp pepper

Preparation

STEP 1

Cut 3 medium cucumbers in half lengthwise and remove seeds if desired; slice about ½” thick.

STEP 2

In an extra bowl combine oil, lemon juice, mint, and salt. Add cucumbers, onion and halved cherry tomatoes. Toss to coat.

STEP 3

Zest one lemon and fresh pepper and mix in. Cover and let sit at room temperature for 30 minutes or put in refrigerator for a couple of hours before serving.

Option of adding feta cheese and/or chickpeas for a complete meal.

Serves 8-10