Whether you belong to a community garden. shop at farm stands and farmers’ markets or tend your own vegetable patch, right now you’re undoubtedly enjoying some of the best of summer’s bounty. Ripe, luscious tomatoes. Crisp, juicy cucumbers. Cool mint and mildly peppery parsley.

Thanks to the generosity of gardening friends and my husband’s passion for all things tomato-based, I’m often thinking of different ways to prepare and eat these gorgeous herbs and veggies. When we tire of gazpachos, salsas and tabbouleh, I turn these gifts into simple salads and let their flavors and colors shine.

The following salad can be topped with feta, grilled and diced haloumi or crumbled Stilton or Gorganzola cheese. You can also use the salad as a filling for pitas and soft tortillas.

“TOC” (TOMATO-ONION-CUCUMBER) SALAD
Serves 4 to 6

4 large, ripe tomatoes, seeded and cut into chunks
2 cucumbers, peeled, seeded, quartered, and sliced
3 large scallions, whites only, chopped
1 small red onion, quartered and thinly sliced
1 garlic clove, minced
Handful of fresh mint, chopped
Handful of fresh, flat-leaf parsley, chopped
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese

In a large bowl toss together the tomatoes, cucumbers, onions, garlic, mint and parsley. Whisk together the olive oil, vinegar, salt and pepper. Pour the dressing over the salad and toss to coat. Refrigerate for 30 minutes or until chilled. Before serving sprinkle feta cheese over the salad.