Mediterranean Tomato Salad

This Mediterranean tomato salad is the kind of thing you throw together when ripe tomatoes are at their peak and you don’t want to fuss. Sliced tomatoes, seeded cucumber, black olives, scallions, celery, fresh mint, and parsley get tossed in a lemon and olive oil dressing. That’s it. Fifteen minutes, no cooking.

Fresh mint is the ingredient that makes this salad distinctly Mediterranean rather than just another garden salad. It brings a cool, bright note that plays against the acidity of the lemon juice and the briny olives. The parsley adds a grassy, peppery layer underneath.

Seed the cucumber before slicing. That watery center dilutes the dressing and makes the salad soggy within an hour. Halve it lengthwise, scoop the seeds out with a spoon, and slice thin.

Kitchen Tips

• Use the best tomatoes you can find. This salad lives or dies on tomato quality. If they’re mealy and pale, no dressing can save it.
• Dress the salad and chill it at least 30 minutes before serving. The vegetables release some juice that mixes with the dressing and creates a more flavorful pool at the bottom.
• Whisk the dressing ingredients together rather than just stirring. Whisking emulsifies the lemon juice and olive oil into a creamy coating instead of a separated slick.

Variations

• Add crumbled feta cheese for a Greek-style salad.
• Toss in chickpeas for protein and a heartier side dish.
• Swap lemon juice for red wine vinegar for a more robust acidity.