Tomato And Cucumber Salad

Ingredients

• 16 ounces tomatoes – cored and cut into 0.5-inch dice
• 12 ounces English cucumber – cut into 0.5-inch dice
• 0.5 cups red onion – finely chopped
• 0.25 cups flat-leaf parsley – finely chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice – freshly squeezed
• 0.75 teaspoons kosher salt
• 0.25 teaspoons black pepper

Instructions

1. Dice the tomatoes and cucumber into 0.5-inch pieces; finely chop the red onion and parsley, placing everything in a large bowl as you work.
2. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, kosher salt, and black pepper until emulsified.
3. Pour the dressing over the vegetables and toss gently until evenly coated.
4. Let the salad rest 5–10 minutes so the flavors meld, then toss again and serve cool or at room temperature.