Israeli Salad

There are officially two billion ways to make this salad. This is mine.

Dice the tomatoes. You can just half the cherry ones if you want. Dice the cucumbers. If you don’t like skin (I don’t) peel it or use Persian cucs. Toss it into a bowl. Segment the lemon and chop the segments in half as well. Squeeze the rest of the juice into the bowl. You may need to do this twice, or add lemon juice. I use about a tablespoon of olive oil, less if the tomatoes are juicy, and salt and pepper to taste.

You can add tabbouleh to this if you want, which we often due. Quinoa is also good. This was just something clean and fresh.