This is a classic Levantine salad, but I've always found it's a great barbecue accompaniment. Whether you're serving in a mezze or alongside a grill, presentation is nine points of the law, so try and match the cucumber and tomato sizes!
- 4 ripe tomatoes
- 1 cucumber
- 1 lemon, juice and grated zest
- 1 tbsp white wine vinegar
- 1/4 cup olive oil
- 1 tsp finely chopped fresh mint
- 1 tbsp finely chopped fresh parsley
- 1/2 tsp salt
- Freshly ground pepper to taste
- Olives and parsley sprigs to garnish
Cut a small cross in the skin of the tomatoes at the top, then put them in a bowl and pour over a kettle of boiling water. Leave them for a few seconds until the skins start to peel back (about 15-20 seconds should do it) and then pour out the water and rinse the tomatoes under a cold tap as you pull off the skins. Peel the cucumbers, and drag a fork along their length to score them. Slice the tomatoes and cucumber thinly and layer them side by side on a dish. Beat the lemon juice, zest, vinegar, oil and herbs with about 1/2 tsp salt and pour this over the salad. Chill for a while and then garnish with the olive and parsley and a grating of pepper to serve.