Arabic Salad Recipe

INGREDIENTS 

• 5 ripe medium-sized Roma tomatoes, cut into 1 cm (½ inch) dice (300 grams)
• 1 English cucumber or 3 Lebanese cucumbers, quartered lengthways, seeds removed and cut into 1 cm (½ inch) dice (300 grams / ⅔ pound)
• 1 red bell pepper, cored and deveined, cut into 1 cm (½ inch) dice (140 grams)
• 5 spring onions or green onions, white and green parts finely sliced (70 grams)
• 2 green chillies (optional), deseeded and finely chopped
• 3 tablespoons olive oil
• 1 cup finely chopped flat-leaf parsley (30 grams)
• ½ cup shredded mint leaves (10 grams)
• 1 garlic clove, minced
• 2 lemons, finely grated for 2 tablespoons of zest and juiced for 3 tablespoons
• salt and black pepper

INSTRUCTIONS

1. Drain the chopped tomatoes and place them in a large bowl.
2. Add the rest of the ingredients with a teaspoon of salt and a good grind of black pepper.
3. Mix well and taste. Season it with more salt (I add another ½ teaspoon) and black pepper to taste.