This is a light middle-of-summer salad that’s wonderful with heavier foods like barbecue baked beans, and potato salad.
Cucumber-Tomato Salad
6 cups cucumbers (about 2 pounds), coarsely sliced or chopped
2 large tomatoes (about 1 pound), coarsely chopped
1 bunch green onions, chopped
Optional: 1 cup pitted olives (such as Kalamata or Gaeta), halved
1/2 cup coarsely chopped fresh mint
1/4 cup (or more, to taste) fresh lemon juice
Coarse, crunchy salt and freshly ground black pepper
Combine cucumbers (you can peel or not), tomatoes, green onions, olives, and mint in a large bowl. Add lemon juice, salt, and pepper. Taste, adjust seasonings as needed.