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+ servings


Cook Time 1 hr 5 mins
Servings 6


  • 4 medium or 3 large cucumbers from the garden
  • ¼ cup red wine vinegar
  • 1 tablespoon sugar use honey for paleo option
  • 1 teaspoon salt
  • 3 large beefsteak tomatoes seeded, coarsely chopped
  • 1 medium red onion chopped
  • ½ cup whole mint leaves
  • 3 tablespoons olive oil


  • Peel cucumbers in alternating stripes (peel a strip and then leave one unpeeled next to it - repeat until entire cucumber appears striped).
  • Cut cucumbers in half along the length and scrape out the seeds. Cut halves diagonally into ½-inch-wide pieces.
  • Place in large bowl an add vinegar, sugar and salt. Let stand at room temperature 1 hour, stirring occasionally.
  • Add tomatoes, red onion, mint and oil to cucumbers and toss to blend. Season with fresh ground pepper.
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