CHOPPED SALAD

Yields 4 servings/2 to 2½ cups

For young Maya in Israel, this salad was as ubiquitous at the table as salt and pepper. She calls it an Israeli Salad, and many call it an Arab Salad or Palestinian Salad—we simply call it a Chopped Salad. It is a versatile side that accompanies not only our Peri Peri Chicken but also works during the morning hours with our Mediterranean breakfast of scrambled eggs with labneh and toasted pita. The crisp freshness of this salad is especially highlighted with luscious ripe tomatoes. It makes a great alternative to green salad or slaw with sandwiches, too.

1 English (hothouse) cucumber

3 plum tomatoes

1 small red onion

2 tablespoons packed fresh mint leaves

¼ cup packed fresh parsley leaves

Juice of ½ lemon

2 tablespoons extra-virgin olive oil

Kosher salt

Cut the cucumber in half, reserving one half for another use. Cut the cucumber half into a small dice, including the skin, and place in a medium bowl.

Cut the tomatoes in quarters, discarding the pulp and seeds in the middle, and cut the flesh and skin into a small dice.

Peel the red onion and cut in half, reserving half for another use. Cut the remaining half into a small dice.

Finely chop the mint and parsley and add to the vegetables. Add the lemon juice and olive oil and mix to combine. Season with salt.