Ingredients:

  • 3 cups (450g) ripe Roma or Beefsteak tomatoes, diced
  • 1/2 cup (75g) red onion, thinly sliced into half-moons
  • 1 cup (150g) English cucumber, diced
  • 1/2 cup (15g) fresh mint leaves, chiffonade
  • 1/4 cup (10g) fresh cilantro, chopped
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/4 tsp (1g) cumin powder

Instructions:

  1. Place the thinly sliced red onions in a small bowl and toss them with the lemon juice and a pinch of salt. Let them sit for 5 minutes to soften the texture and remove the harsh raw scent.
  2. In a large mixing bowl, combine the diced tomatoes and cucumbers. Sprinkle with a pinch of salt and let them sit for 2 minutes. Gently drain any excess liquid pooling at the bottom to keep the salad crisp.
  3. Add the marinated onions (including the juice), sliced mint, and chopped cilantro to the vegetables.
  4. Drizzle with olive oil and season with black pepper and cumin. Toss gently with a spoon until the vegetables are glazed but not bruised.