Begin by dicing the Roma tomatoes. Aim for medium-sized pieces to ensure they blend well with the other ingredients. Look for tomatoes that are ripe but firm to the touch, as they’ll provide the best flavor and texture.
Next, take the Persian cucumbers and slice them into similar-sized pieces. Persian cucumbers are known for their thin skin and lack of bitterness, making them perfect for salads. You want them crisp and crunchy!
Now, finely dice the white onion. Be cautious with the amount you use; its sharpness can easily overpower the salad if you add too much. Aim for small and uniform pieces to ensure even distribution in the salad.
Chop the fresh parsley until it’s finely minced. Parsley adds freshness and a hint of green flavor that uplifts the entire dish. You’ll want to use the tender leaves and soft stems for the best taste.
In a large mixing bowl, combine the chopped tomatoes, cucumbers, onions, and parsley. Make sure to mix them gently to avoid bruising the vegetables.
Next, squeeze in the lemon juice. Freshly squeezed juice is best; it offers a bright and zesty flavor that bottled lemon juice simply can’t match. You can adjust the amount based on your taste preference, adding more for extra acidity.
Drizzle the olive oil over the salad. This adds a rich mouthfeel and balances the acidity from the lemon. Aim for a good quality oil for the best flavor.
Now it’s time to season! Add coarse salt and fresh cracked pepper to taste. Remember, it’s easier to add more, so start with a little and adjust as needed.
Using a large spoon, gently fold the ingredients together. Be careful not to mash the vegetables; you want them to maintain their shape and crunch.
Finally, taste and adjust the seasonings. If you feel it needs more acidity, add another squeeze of lemon juice. If it’s too tart, a pinch of sugar can help balance it out. Serve the salad immediately or let it sit for a few minutes to allow the flavors to meld.
