Tomato Cucumber Salad recipe

Why It's Good:

Relish and devour the dog days of summer in the form of big chunks of savory heirloom tomatoes (here tossed simply with cucumbers), so meaty and juicy, they're almost a meal on their own. Tomatoes are also rich in good-for-you vitamin C, antioxidants and flavinoids (and if they're organic, they'll have much higher levels of cancer-fighting lycopene).

Why It's Green:

Live and eat seasonally, and you'll find there's nothing finer than dining al fresco with your favorite eaters at your table, lifting glasses and toasting the sweetest tastes of summer. And if you're lucky enough to be from certain states, you have a much smaller chance of contracting salmonella with your local tomatoes.

Tomato Cucumber Salad recipe

This is the easiest and most delicious summer salad a hostess could hope for. You can use cherry tomatoes or large round tomatoes. To 'seed' a cucumber, slice it in half horizontally and scrape the seeds out with a teaspoon.—Susie Quick

• 4 large organic tomatoes (or 2 pints cherry tomatoes, halved), seeded and chopped
• 2 large cucumbers, peeled, seeded, and chopped
• 1 large sweet onion, thinly sliced
• 2 teaspoons fresh minced dill
• 2 teaspoons fresh minced mint leaves
• 1/4 cup seasoned rice wine vinegar
• Kosher salt and freshly ground pepper to taste

Place all ingredients in a large bowl and toss (told you it was easy!). Serve room temperature or refrigerate until ready to serve.