Cucumber And Pineapple Salad With Mint - cooking recipe

Ingredients

1 small pineapple (or half a large one)
2 English cucumbers (seedless)
1 red onion
1/4 cup chopped of fresh mint
2 tablespoons extra virgin olive oil
coarse salt & freshly ground black pepper

Preparation

Slice top and bottom off of pineapple, stand pineapple on a cutting board, and slice off the peel with a sharp knife. Next, lay pineapple on its side and cut out the eyes. Cut pineapple in half the long way, cut each half in half again, and cut out core. Cut each quarter into bite-size pieces and drop them into a wide salad bowl.
Cut off ends of cucumbers and discard. Slice cucumbers into 1/4 inch thick rounds and add to pineapple. Slice onion into thin half moons and add to salad.
Add mint, drizzle on the oil, and season with salt and pepper. Toss. Serve right away or cover and refrigerate for a few hours.