Trifecta Cucumber Salad

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Salads and raw foods taste unbelievable when made with local, seasonal, and pesticide-free produce. I was really hungry after a pleasant time at the Farmer’s Market. I wanted something quick, healthy and filling. At the FM, I was so  amazed and curious to see many different varieties of cucumbers that I bought all three kinds from Hamadas Farms. I decided to try out the different cucumbers I bought by making a simple salad. I had bought a Lemon, Armenian, and “Normal” cucumber. Cucumbers are very refreshing and cooling, perfect for a hot summer’s day. Also, the water content from the cucumbers quenches your thirst.


-1/3 cup cucumbers
-1/3 ripe summer tomatoes (heirloom variety works the best)
-1/4 cup fresh mint, chopped
-1 teaspoon fresh lemon juice
-1 tbsp ricotta/feta/goat cheese
-salt and pepper


1. Wash and dice or cube the cucumbers

2. Wash and dice or cube the ripe tomatoes (any variety)

3. Wash, pat dry, and roughly chop the mint

4. Toss all ingredients together in a mixing bowl and lemon juice,salt and pepper to taste. Toss well.

5. Transfer salad to a serving plate  and crumble 1 tablespoon of fresh cheese on top.

Cucumbers and mint are “cooling” foods, perfect foods for the summer.

Tomatoes contain Lycopene-an antioxidant that fights cancerous cell formation.

This salad can easily be made with one or many varieties of cucumbers and tomatoes; it’s all a matter of preference and what you have on hand. On a hot day, chill the tomatoes and cucumbers in the fridge before tossing in the mint and lemon juice.

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