Israeli Salad

Method

Dice the tomatoes and cucumber into small, uniform 5mm cubes, removing excess seeds from the tomatoes to prevent the salad becoming watery. Finely dice the red onion and roughly chop the fresh parsley and mint leaves. Combine all the vegetables and herbs in a large bowl and gently toss together. In a small bowl, whisk the lemon juice with the extra virgin olive oil, salt and black pepper to emulsify the dressing. Pour the dressing over the salad just before serving and toss gently to combine. Serve immediately whilst the vegetables are still crisp, alongside hummus, falafel or grilled meats.