Chopped Cucumber Salad

 3 Tbsp extaa virgin olive oil

# Tbsp fresh lemon juice

sea salt and black pepper, to taste (1/4 tsp each)

1 lb Persian cucumbers (or seedless cucumbers)

4 green onions

1 bunch Italian parsley 

1 lb fresh ripe red tomatoes, mostly seeded

In a small glass bowl, whick your olive oil, lemon juice, sea salt and pepper; set aside.

Gently scrub your vegetables then thoroughly rinse under old rumming water.  Slice cucumber in jhalf lengthwise then dice into cubes.

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 cucimber, 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.