Bring the water (or milk) to a boil with a pinch of salt. Stir in the rolled oats and cook over low heat for 5-7 minutes, or as directed on the package, until the oatmeal thickens. (Try not to turn it into wallpaper paste!).
Add the butter to the cooked oatmeal and stir well. Let it cool to room temperature or serve slightly warm.
Wash the cucumber and tomatoes. Dice or slice the cucumber, and cut the tomatoes into wedges.
In a large bowl, combine the chopped vegetables, olive oil, and lemon juice. Add more salt or pepper to taste.
Add the prepared oatmeal to the vegetable salad. Gently mix so the ingredients are evenly distributed. (Don't worry, the oatmeal will definitely make friends with the veggies).
Serve immediately and enjoy a light, yet satisfying lunch.
- For an even tastier salad, you can season the oatmeal with a pinch of dried herbs or fresh dill.
- If you'd like more protein, add some cooked chicken breast or a hard-boiled egg.
- Choose ripe, fragrant tomatoes – they'll give the salad more flavor and color.
- This salad is best enjoyed immediately while the vegetables are still crisp and the oatmeal is warm or at room temperature.
- If you have leftover oatmeal, you can use it the next day; just mix in the vegetables right before serving.
