My love of this salad started in Israel where they seem to eat tomatoes and cucumbers with practically everything. I’ve thrown in a few more ingredients because it’s what was fresh yesterday. Everything pictured came from my garden save the dressing ingredients and three tiny heirloom cherry tomatoes from Trader Joe’s.
Here’s how to make:
2 cups cucumber chopped and seeded
1/2-1 cup cucumber chopped (can be seeded but I don’t bother)
1/3 cup small dice sweet/mild pepper
1/3 small onion small dice (or about 2-3 tbsp)
1 tbsp loosely packed snipped up fresh flat leaf italian parsley
juice of 1/2 lemon
1/2 tsp sugar (not necc but helps bring out flavor)
salt and freshly ground pepper to taste.
I like to let this salad sit for at least a couple of hrs in the fridge for the flavors to really meld. You can make it the night before. Drain any juices that come off it. Serve nice and cold.