Adapted from Anat Levi Spiero.
Featured in: Israeli Breakfast and the Shuk
Ingredients
- •2 large tomatoes
- •2 Persian (small) cucumbers
- •1 small yellow/purple onion
- •30 ml (2 tablespoons) chopped parsley/mint leaves
- •60 ml (¼ cup) olive oil
- •Freshly squeezed lemon juice from 1 lemon
- •Salt and pepper to taste
Preparation
Finely dice tomatoes, cucumbers and onion and place in a medium size bowl. Add chopped parsley/ mint.
Just before serving, add oil, lemon, salt and pepper. Toss to mix well.