1 bell pepper diced
1 small red onion, finely diced
juice of half a lemon (172-2 tablespoons) or
use vinegar
1 Ib. (454gms) tomatoes 4-5 medium
tomatoes/2 cups seeded & diced
1 cucumber
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
12 teaspoon ground cumin
12 teaspoon fine sea salt
va teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
Finely dice the onion, and place it into the
bottom of the salad bowl. Squeeze the
lemon juice over, tossing the onion to coat
it in the juice. Leave it to macerate while
you prepare the rest of the salad. This really
nelps take the ‘bite’ out of the onions by
lightly pickling them
Cut the tomatoes in half ‘across the equator
Jse your finger to dig out the seeds and
juices from each section, discarding them
Set each seeded tomato half cut-side-down
to drain while you seed the rest. Cut the
seeded tomatoes into %2-inch (1cm) dice.
Place the diced tomatoes on top of the
narinating onions, but don’t stir them yet
Dice the cucumber into small cubes
(%-12-inch), and layer them on top of the
tomatoes.
if using the diced roasted peppers, layer
them on top of the cucumbers,
Sprinkle with the chopped fresh parsley and
cilantro.
Sprinkle the cumin, salt, and pepper on top
of the herbs.
Drizzle the olive oil down the sides of the
bowl.
Toss and serve right away, or cover and
refrigerate the salad until serving time. Toss
just before serving. Taste and add more
lemon juice, salt, or pepper
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