Ethiopian Cucumber and Tomato Salad

Serves     4


2 – 2‐1/2c chopped fresh tomatoes
1‐1/2c cucumbers, scrubbed and chopped
1/4c sweet onion or scallions, minced
1 jalapeno, seeded and minced
4t lemon juice
2t balsamic vinegar
1/4t salt
1/4t freshly ground black pepper
1T extra virgin olive oil


Place tomatoes through jalapeno in medium bowl. Sprinkle lemon juice and balsamic vinegar over all. Toss lightly. Add salt and pepper and toss lightly again. Finally, add olive oil and toss to combine. Serve cold, immediately if possible.


Notes and Instructions

Super easy and another one you may find yourself turning to time and again. Kind of like solid gazpacho. Yum! Very refreshing!