Egyptian Tomato Salad
Serves: 4 to 6
Ingredients
1-1/2 pounds (6 to 7 medium) tomatoes, cut into wedges
4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste
1 green chili pepper, finely minced
3 tablespoons cilantro or parsley, very finely minced
2 tablespoons olive oil
Salt and freshly ground pepper to taste
Directions
Place the tomatoes in a bowl or on a platter.
Combine the remaining ingredients and toss with the tomatoes.
Serve at once or chill and serve.
The salad will keep for 2 to 3 hours in the refrigerator.
Serves: 4 to 6
Ingredients
1-1/2 pounds (6 to 7 medium) tomatoes, cut into wedges
4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste
1 green chili pepper, finely minced
3 tablespoons cilantro or parsley, very finely minced
2 tablespoons olive oil
Salt and freshly ground pepper to taste
Directions
Place the tomatoes in a bowl or on a platter.
Combine the remaining ingredients and toss with the tomatoes.
Serve at once or chill and serve.
The salad will keep for 2 to 3 hours in the refrigerator.
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