I enjoyed this at the home of my friend, Cheryl Castle. She served it with her Hummus Spread with Pita Bread (page 6). It was so yummy. Cheryl suggests serving this dish as soon as it has had a chance to chill, rather than preparing it in advance.
¼ cup freshly squeezed lemon juice
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cloves garlic, minced
4 cups seeded, chopped tomatoes
2 cups seeded, chopped cucumber
⅓ cup loosely packed thinly sliced green onion tops
¼ cup loosely packed chopped fresh parsley
1 tablespoon chopped fresh cilantro
Tortilla chips, for serving
Combine all of the ingredients, except for the tortilla chips, in a medium bowl. Cover and chill for about 20 minutes before serving with the chips. This will keep in the refrigerator for 1 week.
Serves 6-8
