3 Tbsps extra virgin olive ol
3 Tbsps fresh lemon juice
1/4 teaspoon sea salt and pepper, to taste
1 lb. Persian cucumbers (or seedless cucumbers)
4 green onions
1 bunch Italian parsley
1 lb. fresh ripe red tomatoes
In a small glass bowl, whisk your olive oil, lemon juice, sea salt and pepper; set aside.
Wash your vegetables then slice cucumber in half lengthwise then dice into cubes as shown.
Chop your green onions and dice the tomatoes. I discarded most of the tomato seeds for this salad.
Remove most stems from parsley, then chop the leaves.
In a large salad bowl, gently combine diced cucumber, onions, tomatoes and parsley.
Drizzle your prepared dressing over the veggies and gently toss until evenly coated.
Refrigerate for at least 15 minutes to allow the flavors to blend.