250 g / 2mediumtomato, sun ripened, roughly chopped
200 g / 3mediumMiddle Eastern cucumbers, partly peeled and roughly chopped
50gradishes or Turkish green peppers, roughly chopped
3spring onions, thinly sliced
10gflat-leaf parsley, leaves only, finely chopped
5gmint, leaves only, finely chopped
2Tbsplemon juice
3Tbspextra virgin olive oil
salt and pepper
How I make it
Chop your ingredients and sprinkle a little salt on the tomatoes and cucumbers.
Transfer to a bowl. Add more salt and pepper to taste, as well as the lemon juice and olive oil. Mix and serve immediately.
Tips & notes
If using English cucumbers, use 1 whole cucumber. Using a vegetable peeler, peel off half the skin lengthways. Slice the cucumber in half and, using a teaspoon, remove the wet centre. Sprinkle the insides with a little salt and leave for a couple of minutes before chopping and adding to the salad.If your tomatoes aren't as flavourful as you thought they'd be, sprinkle with salt after chopping, then leave them for 5 minutes before adding the remaining ingredients.
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