Step 1

Chop the tomatoes and cucumbers. Depending on the size of the ingredients used, you might have to first quarter the cucumbers and halve the tomatoes before you chop in smaller pieces. Place the chopped cucumber and tomato in a large bowl.

Step 2

Remove the stem, deseed, and finely chop the chili now too. Once chopped, add in the bowl.

Step 3

Add the remaining ingredients. You can mince or grate the garlic (if using a garlic grater plate, juice your lemon over it to loosen it to pour over the salad).Feel free to chop the mint leaves or leave them larger and then stir gently to combine everything well.

Step 4

This fresh tomato and cucumber salad is best enjoyed fresh when the ingredients are freshest and crunchiest. As they sit in the refrigerator, both the cucumbers and tomatoes will start to soften and release their juices so the salad will become softer. To store, cover the bowl with clingfilm and aim to eat within 1-2 days.Note: If you want to prepare this salad in advance, omit the salt (which encourages the vegetables to release their liquids). Instead, add the salt just before serving. The marinated salad will actually taste wonderful after a few hours of melding together.