Middle Eastern Tomato Salad
Ingredients
1 cup finely diced cucumber (remove seeds if they are large)
1 cup finely diced tomato
3/4 cup finely diced onion (see notes)
1 cup finely chopped parsley (more or less, to taste)
1 cup finely chopped mint (more or less, to taste)
3 T olive oil, (more or less to taste)
2 T fresh lemon juice (more or less to taste)
salt and fresh-ground black pepper to taste
Directions
Chop cucumber in pieces less than 1/2 inch and put in colander.
Add a generous amount of salt and let sit while you chop other ingredients. (These days I often skip the step of salting and draining the cucumber, unless it seems watery.
Chop tomatoes in same-size pieces as the cucumbers. If the tomatoes are juicy I sometimes put them in a colander and let the juice run out.
Chop onions (Cucumbers, tomatoes, and onions should be cut in same-size pieces.)
Parsley and mint should be chopped very finely. (You can use a food processor to chop the mint and parsley if you wish.)
When all ingredients are chopped, combine in mixing bowl.
Mix in olive oil, lemon juice, salt and pepper. (Start with a a smaller amount and add more olive oil and lemon juice until it tastes right to you. I find it does not need a great deal of dressing to taste good.)
Serve immediately.
