Tomato & Cucumber Salad

Need a midsummer salad switch up?  Try a cucumber-onion-tomato salad, Israeli-style, no lettuce required!  Part of what distinguishes this salad is the small size to which you chop the vegetables.  Somehow, when they're chopped up smaller, it makes you want to take a bigger serving.

Tomato & Cucumber Salad

Adapted from www.nourishedkitchen.com.

• 6 large ripe tomatoes, seeded and chopped
• 1 cucumber, peeled if the skin is bitter, seeded and chopped
• 1 small onion, chopped
• about 1 cup fresh curly parsley, chopped fine
• juice of 1 lemon, strained
• about 1/4 cup extra virgin olive oil
  
• unrefined sea salt and freshly ground black pepper, to taste

1. Toss the chopped tomatoes, cucumber, onion and parsley together in a big mixing bowl.
2. When the the vegetables and parsley are thoroughly mixed together so as to ensure that every spoonful of salad yields a little bit of cucumber, parsley, onion and tomato, pour the juice of one lemon and 1/4 cup unrefined olive oil over the salad. Stir it again.
3. Generously season the salad with unrefined sea salt and freshly ground black pepper.