I was excited to eat the tomatoes and thought I might try mixing it up from my usual dip tomato in hummus + pop in mouth routine, but since the tomatoes are so sweet and delicious on their own, I still wanted to keep things simple. The cucumbers add texture, and the mint, garlic, and lemon liven things up a bit. The salad is extremely easy to make (you could even skip cutting the tomatoes in half if you really wanted to), but impressive all the same.
Baby tomato and Cucumber Salad
1 pint assorted cherry tomatoes (I used yellow, red, and purple)
2 Persian cucumbers
1 1/2 packed tbsp fresh mint, julienned
1 small clove of garlic, minced
Juice from 1 small lemon
Salt and pepper to taste
Cut cherry tomatoes in half and cucumbers into discs. Toss with mint, garlic, and lemon juice, then add salt and pepper to taste. You can serve this immediately, but if you have time, let it marinate in the fridge a few hours before serving.