If you stopped by yesterday, you saw my post for the most savory lamb kofta open-faced pitas. Toasty pita, hummus, kofta and topped with a cucumber tomato salad [and a garlicky yogurt sauce]. Originally, I wasn’t planing to do a whole separate post for this salad. Until I tasted it. And then ate it every day with 1/2 a slice of pita bread.

There’s no secret ingredient, simply fresh ingredients.

Which, let’s face it, is the dependable ingredients. With that said, Campari tomatoes are my regular tomato for salads like this. When you want wedges of tomatoes, but not too big of tomato wedges they are your tomatoes. And their flavor is sublime.

The go-to part? The longer it sits, the better it gets.

To cook this Cucumber Tomato Salad gather:

English cucumber
Campari tomatoes
red onion
fresh garlic
dried parsley
dried oregano
lemon (juice)
olive oil
kosher salt
freshly ground black pepper
fresh mint

First, rinse off 1 English cucumber and trim the ends.

Cut it in half and then the halves lengthwise.

Next, grab a spoon and scrape out all of the seeds.

Then slice into 1/4-inch thick slices and throw them into a large mixing bowl. Because the seeds hold water, removing them will keep this salad from getting soggy.

Then quarter 1 pound campari tomatoes, slice 1/2 a medium red onion and finely mince up 1 clove of garlic and add it to the bowl. Next measure 3/4 teaspoon dried parsley and 1/2 teaspoon dried oregano into your palm. Pinch the herbs in-between your fingers and rub together, over and into the bowl.

Lastly, squeeze in the juice of 1/2 a lemon and drizzle in 2 teaspoons olive oil.

Season with kosher salt and freshly ground black pepper to taste and toss with 1 tablespoon chopped fresh mint.

Let this sit for 30 minutes to an hour for the flavors to develop.