SERVES:
6
INGREDIENTS:
one English cucumber (see hints)
approx. 4 medium size ripe tomatoes
approx. 1/3 cup thinly sliced red onion
one 15-ounce can garbanzo beans, well drained
approx. 1/4 cup extra virgin olive oil
approx. 2 Tbs red wine vinegar
approx. 1/4 cup fresh chopped basil
approx. 1/4 cup fresh chopped mint
pinch of red pepper flakes (optional)
approx. 1 cup crumbled feta cheese (or more as desired)
PROCEDURE:
Cut the cucumber in half lengthwise, use a spoon to deseed it and then cut it crosswise into 1/2-inch thick slices.
(You may need to use two smaller cucumbers to equal the same amount as one large English cucumber.)
Place the sliced cucumber into a mixing bowl.
Trim and rough chop an equal or greater amount of tomatoes and thinly slice a small amount of red onion.
Add the chopped tomatoes and thinly sliced red onion to the bowl with the cucumbers and add one well drained 15-ounce can of garbanzo beans, drizzle that with a good splash of extra virgin olive oil and a little splash of red wine vinegar and toss to combine.
Then all that's left is to chop a little handful of fresh basil and fresh mint (or just one of those if you like) and add that to the mixing bowl with a pinch of red pepper flakes and as much crumbled feta cheese as you like and gently toss to combine.
HINTS:
If you've grown your own cucumber, or you're using an English cucumber like I'm doing today, you just need to give it a rinse but some store bought cucumbers have a waxy coating and it's a good idea to peel those.