Egyptian Tomato Salad
ready in: under 30 minutes
recipe id: 62743
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.
nutritionNutritional data has not been calculated yet.
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