It was the week after Labor Day, and the last of the tomatoes in the Summer season was being sold at our local Farmer’s Market. It was where I spotted some gorgeous green tomatoes from one of my favorite vegetable vendors.
I initially thought of making some fried green tomatoes but quickly changed my mind since I don’t relish the thought of frying and the cleaning up after that goes with it.
This turned into a refreshing salad instead that I served with my Peruvian roast chicken.
You will need 1-2 green tomatoes, one small white onion, one cucumber, and mint leaves. Rinse your tomatoes and cucumber ( I used Korean cucumber) and slice thinly. Please do the same thing with your onion but let it soak in cold water for a few minutes to take the bite out of it (this step is optional). Arrange your tomatoes, cucumber, and onions in an alternating pattern on your serving platter. Sprinkle some mint leaves on top. Drizzle your dressing made up of 2 Tbsp. White wine vinegar, 1 tsp. Salt, 1/2 tsp. Black pepper, 1/4 cup extra virgin olive oil, and a pinch of sugar.