Ingredients:
- large English Cucumber
- large Ripe Tomatoes (or 1 pint)
- /4 cup finely minced Red Onion (or 2 shallots)
- /4 cup packed Fresh Mint Leaves, finely chopped
- tablespoons packed Fresh Parsley, finely chopped
- tablespoons Extra Virgin Olive Oil
- tablespoons Fresh Lemon Juice
- /2 teaspoon Cumin Powder
- /4 teaspoon Paprika (Sweet or Smoked)
- Pinch of Cayenne Pepper (optional)
- /2 teaspoon Sea Salt (or to taste)
- /4 teaspoon Freshly Ground Black Pepper
Instructions:
- Dice the cucumber and tomatoes into roughly uniform, bite-sized pieces (about 1/2-inch or 1.25 cm). Place them in the large mixing bowl.
- Finely mince the red onion and add it to the bowl with the cucumbers and tomatoes.
- Roughly chop the fresh mint and parsley. Add these vibrant greens to the vegetables.
- In a separate small bowl, combine the olive oil, lemon juice, cumin, paprika, cayenne (if using), salt, and pepper. Whisk vigorously until the mixture emulsifies slightly.
- Pour the dressing evenly over the salad ingredients. Gently toss everything together using a large spoon or tongs, ensuring all the vegetables are coated without crushing them.
- Cover the bowl and refrigerate for at least 30 minutes. This allows the spices to bloom and the vegetables to marry the flavours. Taste and adjust seasoning just before serving.