Fresh tomatoes and cucumbers are cut into small dice, then tossed with olive oil, lemon juice, and parsley. It is a staple side dish on a Turkish breakfast table.
Dice the tomatoes and cucumber into small pieces, and finely chop the red onion.
Put the chopped vegetables and parsley in a bowl and toss with the olive oil, lemon juice, salt, and black pepper.
Let the salad rest for 5 minutes so the flavors can blend, then serve immediately.
Serve the tomatoes immediately after salting; if they sit too long, the salt will draw out their juices and make the salad watery. No known allergens are listed for this recipe.
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