Tomato, Cucumber, Mint & Parsley Salad

Salad  
3 medium ripe fresh red tomatoes
3 tablespoons chopped fresh mint leaves
1/2 cucumber, quartered lengthwise & finely sliced
1 to 2 tablespoons chopped fresh thyme
1/2 cup spring mix
2 tablespoons capers, rinsed well and drained
2 scallions, including most of the green, thinly sliced (optional)
1 cup fresh flat-leaf parsley, tightly packed, coarsely chopped

Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs and capers. Add the tomatoes.

Dressing  
3 tablespoons extra virgin olive oil
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
salt and freshly ground black pepper

To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld.

Serving Suggestion

Serve Seared Salmon on top of this delicious salad.