2medium ripe but firm tomatoesabout 300 g (10.5 oz)
3spring onionso1 small red onion
1large Turkish chillior 1 green bell pepper
1handful flat leaf parsley
6mint leaves
Dressing
2Tbspextra virgin olive oil
2Tbsplemon juice
¼salt
freshly ground black pepper
Instructions
Salad Dressing
Mix all the dressing ingredients together and set aside.
Prep the Vegetables
Cut the cucumber into 4 lengths, then dice them into little cubes about 1cm in size (just under half an inch). Add to a large bowl.
Chop up the tomatoes into roughly the same size and add to the bowl, along with all the juices.
Do the same with the green chilli, chop it to about the same size as the cucumber and tomatoes. Add to the bowl.
Slice the spring onions, both the green and white parts and add to the bowl.
Chop the parsley and mint leaves finely and also add to the bowl.
Assembly
Drizzle the salad dressing all over the salad and toss to mix well.
Leave to stand for 5 minutes, then serve. Best eaten within the hour, but any leftover can be stored in the fridge, covered, for up to 6 hours. By this time though, the salad won't be as crunchy, but it'll still be delicious.To make ahead, see the article above.