1 lb Persian cucumbers, diced
1 lb fresh ripe tomatoes, seeded and diced
⅓ cup minced onion (optional)
½ cup minced fresh parsley
2 Tbsp fresh lemon juice
Salt to taste
Slice the Persian cucumber in half lengthwise. Slice each half into 4 slices lengthwise, so you have 8 long, thin pieces total. Hold the long, thin pieces together with one hand, and slice the bunch into very small pieces with the other hand. Place the diced cucumbers into a large mixing bowl along with all the other ingredients. Mix until vegetables are well coated with parsley, oil, balsamic, lemon juice, and salt.
Best served fresh at room temperature. You can also serve chilled for a more refreshing salad.
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