This is a very easy salad that is perfect with anything. For a quick lunch, add a tin of tuna (Kristy’s favourite); to turn it into dinner, serve it with grilled haloumi or fish, or a nice piece of steak.
Ingredients
- 3 large truss tomatoes, diced
- 2 Lebanese cucumbers, diced
- 1 small red onion, diced
- ½ bunch green onions, finely chopped
- ½ bunch of radishes, diced
- 1 bunch of flat-leaf parsley, finely chopped
- ½ bunch of mint, leaves picked and chopped
- juice of 1 lemon
- 125ml (½ cup) extra virgin olive oil, salt, to taste.
Method
Place all the ingredients in a large mixing bowl and mix until combined. If you are making this salad ahead to serve for dinner, don’t season the salad with the lemon juice, olive oil or salt, as the dressing will wilt the vegetables.
Cut up all the ingredients and mix the dressing through when ready to serve.
Recipe by: Michael Rantissi & Kristy Frawley
Serves 6–8 as a side dish.
