4 medium tomatoes, halved vertically, stems removed
2 small cucumbers, peeled, halved lengthwise and sliced across
2 tbsp thinly sliced purple onion and shallot
1 clove garlic, pressed
1 tbsp minced fresh herbs, such as dill, parsley, cilantro, or a combination of the three
1 tbsp freshly squeezed lemon juice
⅓ cup sunflower oil
salt and pepper to taste

– Slice the tomatoes crosswise into edges with a base about ⅓ inch wide.

– Toss the vegetables together with the herbs, season with salt and pepper, and dress with lemon juice and sunflower oil.

The ingredients can be sliced up to an hour ahead of serving. Cover them and chill in the refrigerator. Once you add salt and dressing, the vegetables will begin to give off their juice, so do it just before serving.

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