Enjoy this Minty Summer Salad recipe in these last days of summer.

3 large very ripe tomatoes, sliced into small wedges
1 bunch small radishes, washed and sliced
1/2 English cucumber unpeeled, halved lengthways and then finely sliced
3 spring onions with green tops, sliced on the diagonal
a handful of fresh mint leaves, roughly chopped
a handful of fresh basil or parsley leaves, roughly chopped

2 cloves of garlic, crushed
1/4 cup (125 ml) Ina Paarman’s Greek Vinaigrette
1/4 cup (125 ml) plain yoghurt
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning or to taste

How to
Blend all the dressing ingredients in a blender and pour over salad.

By: Ina Paarman

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