Middle Eastern Vegetable Salad

Middle Eastern Vegetable Salad

4 medium-ripe but firm tomatoes, diced

1 large hothouse cucumber or 3 medium cucumbers, peeled and diced

1 small green bell pepper, cored, seeded and diced (optional)

1 small sweet or red onion, finely chopped

4 small radishes, diced

1-2 tablespoons finely chopped fresh mint (or 1-1½ teaspoons dried)

2 tablespoons finely chopped Italian parsley

¼ cup olive oil

1 clove garlic, minced or pressed

3 tablespoons fresh lemon juice

Salt and freshly ground black pepper to taste

Combine the tomatoes, cucumber, green pepper, onion, radishes, fresh mint and parsley together in a large salad bowl. (If using dried mint add it to the dressing).

Whisk together the olive oil, garlic and lemon juice in a small bowl. Add dried mint if using. Season with salt and pepper to taste and pour over the salad. Toss gently. Best served immediately, or the salad gets soggy.

Serves six to eight.

Cook's note: Throughout the Middle East, chefs and housewives pride themselves on cutting the vegetables in the tiniest and most uniform cubes. The salad may be varied by the addition of chopped romaine lettuce and/or black olives.