Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad

Ingredients for Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad

• 3 medium ripe fresh red tomatoes

• 1/2 English cucumber, quartered lengthwise and finely sliced

• 1/2 cup tightly packed coarsely chopped purslane or rocket

• 2 spring onions, including most of the green, thinly sliced

• 240ml tightly packed coarsely chopped fresh flat-leaf parsley

• 45ml chopped fresh mint leaves

• 1 to 2 tablespoons chopped fresh thyme or savory

• 2 to 4 jalapeño chillies, seeded and finely diced

• 2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional)

• 45ml fruity extra virgin olive oil

• 1 tablespoon fresh lemon juice

• 1 tablespoon balsamic vinegar

• 2 teaspoons grated lemon zest

• Sea salt and freshly ground black pepper

• Pinch of sumac (optional)

How to make Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad

Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, spring onions, herbs, jalapeños, and capers. Add the tomatoes.

To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavours time to meld. Sprinkle with sumac before serving if you like.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.