Tomato Cucumber Salad

Fresh tomato and cucumber salad with red onion, parsley, lemon and olive oil.

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Salting only just before serving keeps the vegetables crisp while a short rest lets their juices blend with the lemon dressing.

Ingredients

• 4 ripe tomatoes (diced)
• 1 cucumber (diced)
• 0.5 red onion (finely diced)
• 20 g fresh parsley (chopped)
• 10 g fresh mint (chopped)
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp sumac (optional)
• 0.5 tsp salt
• 0.25 tsp black pepper

Step-by-step method

1. Cut the tomatoes and cucumber into similar bite-size pieces so every spoonful has a balanced mix.
2. If the red onion tastes very sharp, soak it in cold water for 5 minutes, then drain and pat dry before adding it to the salad.
3. Combine the tomatoes, cucumber, onion, parsley and mint in a wide bowl.
4. Whisk the olive oil, lemon juice, sumac, salt and pepper in a small bowl until lightly emulsified.
5. Pour the dressing over the vegetables and toss gently with a large spoon so the tomatoes are not crushed.
6. Leave the salad for 5 minutes at room temperature. This allows a little tomato juice to mix into the dressing without making the vegetables soggy.
7. Taste and adjust the salt or lemon immediately before serving.