Ingredients
- 2 ripe tomatoes, chopped
- 1 Lebanese cucumber, chopped
- ½ red onion, finely chopped
- 1 teaspoon lemon juice
- 2 teaspoons olive oil
- 1 tablespoon chopped parsley
Method
- Combine all ingredients and toss well
- Serve over grilled fish or chicken
- This is also a delicious topping on bread
- Makes 2 cups
Notes
Hint Salsa will keep for 3-4 days, covered, in the refrigerator. Variation For a spicy Mexican salsa add 1 ripe avocado, 1 small red chilli, seeded and chopped (or pinch of dried chilli flakes), and 1 tablespoon fresh coriander.
Serves 2
Preparation time 5 mins
