Preparation: about 10 minutes. Chilling time: at least 1 hour. Serves: 4.

2 lg. fresh tomatoes
1 lg. green pepper
1 cucumber, peeled & 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 or salad oil
1/4 c. minced parsley
Minced parsley or mint sprigs, for garnish

1. Peel, seed and chop tomatoes. Seed and chop green peppers into 1/2 inch chunks. Chop cucumber and onions. Set aside.

2. In a large bowl, mix lemon juice, garlic, salt, pepper and oil. Whisk until blended. Add parsley.

3. Fold in tomatoes, pepper, cucumber and onions. Turn into a glass serving bowl.

4. Cover. Chill at least 1 hour. Garnish with parsley or mint sprigs.

Good served with: Barbecued lamb chops, chicken, roast leg of lamb.

TIPS: This salad may be prepared in the morning to serve same evening. You may also make it up to a day ahead of time. If so, be certain that tomatoes are not overripe or they will not taste fresh. To facilitate peeling tomatoes, dip them in boiling water for a few seconds.