Egyptian Tomato Salad

Ingredients

• 1-1/2 pounds (6 to 7 medium) tomatoes, cut into wedges
• 4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste
• 1 green chili pepper, finely minced
• 3 tablespoons cilantro or parsley, very finely minced
• 2 tablespoons olive oil
• Salt and freshly ground pepper to taste

Directions

1. Place the tomatoes in a bowl or on a platter. Combine the remaining ingredients and toss with the tomatoes. Serve at once or chill and serve. The salad will keep for 2 to 3 hours in the refrigerator.

Recipe Yield: Serves: 4 to 6

Source: Mediterranean Light
Book Title: Mediterranean Light