2 Roma tomatoes
1 yellow onion
2 green onions
8 sprigs parsley
1 ½ teaspoons kosher salt
- Wash and slice the cucumber, tomatoes, onion, radishes, and green onions into ¼-inch to ½-inch pieces. Toss together in a medium-sized bowl.
- Wash the parsley and pick the leaves. Add to the vegetables.
- Sprinkle the salad with salt and toss together, then serve.
Many thanks to Zala for sharing this recipe, and to the Edible Theology Project for their work in putting it into writing for our community.
Click here to download the full guide, and watch the accompanying video on Instagram or Facebook.