2 lg. fresh tomatoes
1 lg. green pepper
1 cucumber, peeled and seeded
4 green onions, including tops

DRESSING:

3 tbsp. fresh lemon juice
1 sm. clove garlic, pressed
1/2 tsp. salt
1/4 tsp. coarsely cracked pepper
3 tbsp. olive oil or salad oil
1/4 c. minced parsley
Minced parsley or mint sprigs for garnish

TIPS: This salad may be prepared in the morning for serving in the evening. If it is made the day before, be certain that the tomatoes are not overripe or they will taste like leftovers.

Dip tomatoes in boiling water and peel. Deseed and chop tomatoes. Deseed and chop the green pepper, pieces should be no larger than 1/2 inch. Chop the cucumber; set aside. Chop the green onions; set aside.

Mix lemon juice, garlic, salt, pepper and olive oil. Whisk until blended. Add the parsley. fold in the chopped tomatoes, green pepper, cucumber and green onions. Turn into a glass serving bowl. Cover and chill at least one hour. Garnish with the parsley or mint sprigs.