The key to this dish tasting fantastic is using authentic Greek flavors: fresh lemon juice, Greek olive oil, and a healthy sprinkling of Greek oregano.
Yes, you can use regular oregano and olive oil, and it’ll still be tasty, but nothing beats real Greek ingredients for that deep sun-kissed flavor.
1 large English (burpless) cucumber, partly peeled* and diced
1 cup of cherry tomatoes, sliced in half
Juice from 1/2 fresh lemon
1/4 cup Greek olive oil (the heartier the better)
1 TBL Greek oregano
1/2 tsp kosher salt
Combine all ingredients in a bowl, mix well, and allow flavors to meld for 15-30 minutes. Before serving, taste and adjust salt (you might want more).
*I typically remove long peels alternated with a strip of peel left on.
3 thoughts on “Super Simple SIBO Friendly Cucumber Tomato Salad”
I love simple recipes like this one 🙂 For the oregano, do you like to use fresh or dried?
I use dried Greek oregano that was given to me by a friend who traveled there recently… it definitely lends that elusive “greek-ness” to the taste. But you could certainly substitute fresh!
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