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Ingredients
  • 1 lb Persian cucumbers, diced
  • 1 lb fresh ripe tomatoes, seeded and diced
  • ⅓ cup minced onion (optional)
  • ½ cup minced fresh parsley
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • Salt to taste (I use about ½ tsp)
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