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Egyptian Tomato Salad

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ready in: under 30 minutes
serves/makes:   6

recipe id: 62743

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7 medium tomatoes, cut into wedges
5 tablespoons fresh lemon juice, to taste
1 green chili pepper, finely minced
3 tablespoons cilantro or parsley, very finely minced
2 tablespoons olive oil
salt and freshly ground black pepper, to taste


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.

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Nutritional data has not been calculated yet.

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