- 2 pounds ripe tomatoes
- 2 pounds cucumbers
- ½ cup capers, drained well, or green cured olives, finely diced
- ½ cup thin slivers fresh mint (optional)
- 1/2 cup Garlic Gold® Meyer Lemon Dressing
- 1 Teaspoon sea salt
- Freshly ground pepper to taste (optional)
Peel and finely dice the cucumbers. Place in colander and toss well with ½ teaspoon of the sea salt. Place bowl that is a little smaller than colander on top of the diced cucumbers to weight them down and fill bowl with water. Put large saucepan under colander to catch the juices. Remove seeds from tomatoes with baby spoon and set aside. Finely dice tomatoes and add to colander with the cucumbers. Toss tomatoes in colander with remaining ½ teaspoon sea salt. Put bowl back on top and allow the mixture to set for 1-3 hours.
Toss the water out of the bowl that is on top of colander and press firmly with bowl down to squeeze excess juice out of the cucumber/tomato mixture. Take the juice mixture in the saucepan and add the seeds you set aside from the tomatoes. Cook on medium heat, stirring frequently, for 6-8 minutes, until mixture is reduced to about 3 Tablespoons. Set aside to cool for 5 minutes. Add Garlic Gold® Meyer Lemon Vinaigrette, stir, and toss with tomato/cucumber mixture. Add capers and mint, stir, and season with freshly ground pepper to taste. Ready to serve? Try topping this with Garlic Gold® Nuggets. You’ll add that signature crunch and a taste sensation!!!
Keeps 5 days in the refrigerator.
Variation: Greek Style Salad: Follow above recipe except thinly slice the cucumbers and cut the tomatoes into 1-inch pieces. Add either 8 ounces of crumbled feta cheese or 2 6 ounce cans tuna packed in oil, drained well, and toss gently. Serves 6-8
Variation: Quick and Easy Greek Style Light Lunch or Dinner for 2: Take 2 medium tomatoes. Dice in 1-inch pieces. Take 1 organic cucumber. Dice in 1 inch pieces. Toss in a little Garlic Gold® Meyer Lemon Vinaigrette and 1 can of tuna, drained well. Eat and enjoy.
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