Finely Chopped Israeli Cucumber and Tomato Salad

What you need

• 4 small cucumbers, Persian or Lebanese, about 450 g (1 lb)
• 4 ripe tomatoes, firm, about 500 g (1 lb)
• 1/2 small red onion
• 1 handful flat-leaf parsley, leaves only
• 2 tbsp lemon juice, about 1/2 lemon
• 3 tbsp extra virgin olive oil
• 1/2 tsp salt, or to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Trim the ends off the cucumbers and leave the skin on.

2. 2

   Cut the cucumbers and tomatoes into small, even cubes of about 5 mm (1/4 in). Keep as much of the tomato juice as you can on the board and add it to a large bowl.

3. 3

   Dice the onion just as finely and add it to the bowl with the cucumbers and tomatoes.

4. 4

   Chop the parsley fine and scatter it over the vegetables.

5. 5

   Whisk the lemon juice, olive oil, salt and a few grinds of black pepper in a small bowl.

6. 6

   Pour the dressing over the salad and toss gently until everything is coated.

7. 7

   Taste and add more salt or lemon if needed.

8. 8

   Serve soon, while the cucumber is still crisp. The juice that collects in the bowl is meant to be mopped up.

Imported from sovkusom.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.