Ingredients
- 2 cucumbers
- 1 1/2 to 2 pounds tomatoes (ripe tomatoes, firm and ripe, diced, weight is a guestimate, use about 6 average sized tomatoes)
- 1 onion, finely chopped (red onion)
- 1 red bell pepper (seeded and diced)
- 1 yellow bell pepper (seeded and diced)
- Mint leaves, small handful, chopped
- Flat leaf parsley, small handful, chopped
- Pomegranate seeds, small handful
- 1 lemon (Juice of 1 lemon)
- 2 tablespoon olive oil (extra virgin, use good fruity quality)
- Ground cinnamon, pinch of
- Salt, to taste (a good pinch or so)
How to Make
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Step 1: Halve the cucumbers lengthwise and use a teaspoon to remove the seeds and watery centers. Then cut the cucumbers into thin strips and then into dice.
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Step 2: Put all the ingredients in a bowl, in the order listed (cucumbers - pomegranate seeds), except that you leave the lemon juice, olive oil, cinnamon and salt until just before serving.
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Step 3: Toss together, then taste for seasoning and adjust with a little more salt, if necessary. Serve immediately, at room temperature.
We hope you enjoy this recipe!
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