When it is tomato season, there is nothing quite as tasty as a newly harvested heirloom tomato from the garden.  I slice and interlay them with freshly cut, crunchy cucumbers from the garden, then doused with lemony sumac dressing. If you wish, add a bit of crunch with sliced almonds or crumbled feta to finish off. 

A perfect summer time pairing with grilled fish or Kafta Kebabs.

1 English cucumber or 3 small Lebanese/mini cucumbers
3 medium heirloom tomatoes of varying colors or 6 roma tomatoes
3 spring onion sprigs sliced (optional)
1/2 red onion thinly sliced (also optional but tasty) 
3 tsp. Soul Roots Organic Extra Virgin Olive Oil 
1 tsp. Soul Roots Sumac Spice
juice of one juicy lemon
sea salt to taste
Fresh mint leaves 
sliced browned almonds


Using a sharp or serrated tomato knife, thinly slice tomatoes and place on a flat plate with a small rim to hold in juices and dressing. Thinly slice tomatoes, spring onions or red onions and cucumbers. Arrange tomatoes, cucumbers and onions on plate. In a small bowl, juice one juicy lemon.
Add  high quality extra virgin olive oil. Mix in sea salt to taste until salt dissolves.  Stir the dressing well and pour over the tomatoes, cucumbers and onions. Garnish with fresh mint leaves and sliced almonds and/or crumbled feta and a dusting of sumac over top. 

Enjoy as a seasonal main or side. Also combines well when  Creamy Hummus or Taziki are also on the menu.