Shirazi salad

Method

Dice the tomatoes and cucumber into small cubes, approximately 5mm in size, and place in a large mixing bowl. Finely dice the red onion and add to the bowl. Chop the fresh parsley and mint leaves finely and add to the salad. Pour the lemon juice and olive oil over the vegetables and gently toss to combine. Season with sea salt and black pepper to taste, mixing gently to avoid crushing the vegetables. Allow the salad to rest for 10-15 minutes at room temperature before serving, which allows the flavours to meld together.