This is from Italian chef Lorenza de Medici who ran a cooking school in the Chianti region of Italy. Gourmet 1987.
Serves 6
2 Tomatoes, peeled, seeded, and chopped
4 tbsp of olive oil
2 pounds cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 –inch dice
½ cup packed fresh mint leaves
In a colander sprinkle the tomatoes with salt to taste and let them drain for 15 minutes. In a small saucepan cook the tomatoes with one tbsp of the oil over low heat, stirring, for 2 minutes. In a large skillet cook the cucumber in the remaining 3 tbsp of oil over moderate heat, stirring, for 5 minutes or until crisp-tender. Season with salt and pepper. Add the tomatoes and the mint and serve.