4 Tablespoons olive oil, good quality
2 Tablespoons lemon juice, freshly squeezed
1 teaspoon sea salt
1 teaspoon black pepper, freshly squeezed
1/2 cup freshly chopped cilantro
1 cup whole milk plain Greek yogurt
2 Tablespoons mint, chopped
2 cups cherry tomatoes, each tomato cut in half
2 cups peeled, diced English cucumber
In a medium-size mixing bowl, add oil, lemon juice, salt, pepper, cilantro, and yogurt. Mix.
Add mint, tomatoes, and cucumber. Toss. Serve.
Note: If you are serving this salad after a few hours, then do not mix in the vegetables until you are ready to serve. Salt will make vegetables ooze their liquid, so it is better to add the vegetables right before serving.