At the height of summer, when tomato season is at full throttle, make this easy summer salad. There’s no fussy preparation or expensive ingredients to sort out. Instead, you get a tasty and colorful salad bursting with flavor. Plus, it takes less than 10 minutes from the kitchen to the table.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad
Cuisine: medit, middle eastern
Servings: 4servings
Calories: 154kcal
Author: Jenny McGruther
Equipment
medium mixing bowl
Ingredients
6mediumtomatoes(preferably Roma or Plum)
2mediumcucumbers
½mediumred onion(diced)
½cupchopped flat-leaf parsley
3tablespoonsextra virgin olive oil
1lemonjuiced
fine sea saltas needed
Instructions
Core the tomatoes, discarding the seeds. Then chop the tomatoes into ¼- to ½-inch pieces. Add them to the mixing bowl.
Peel the cucumbers if the skin is bitter, and then cut them lengthwise. Scoop out the seeds and discard them, then chop the cucumbers into ¼- to ½-inch pieces. Dump the cucumbers into the mixing bowl.
Add the onion and parsley to the bowl, and then drizzle with olive oil and lemon juice. Gently stir the ingredients together until everything is well-distributed. Season with salt as needed, and serve.