This recipe is featured in Israeli Breakfast and the Shuk
Adapted from Anat Levi Spiero.
- 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
1. Finely dice tomatoes, cucumbers and onion and place in a medium size bowl. Add chopped parsley/ mint.
2. Just before serving, add oil, lemon, salt and pepper. Toss to mix well.