This salad is my go-to, as I also call it fresh salsa. I make a big batch and leave it in the fridge as a topping for my dips, sandwiches, sides, and vegan legume dishes. It is also an incredibly tasty summer side for barbecues. The key to this dish is dicing the ingredients into small cubes of the same size.

• 4 small cucumbers, diced
• 1 large ripe tomato, diced
• 1 small red onion, diced
• 1 large clove of garlic, minced
• ½ cup of extra virgin olive oil
• Juice of 1 large lemon or 2 medium lemons
• 1 tablespoon of dried mint
• 1 teaspoon of sumac
• ¼ cup of fresh mint leaves

In a large bowl, combine all the ingredients and serve.