Servings: 4

2 roma tomatoes 2 roma tomatoes
1 lemon 1 lemon
2 persian cucumbers 2 persian cucumbers
1 shallot 1 shallot
Fresh dill Fresh dill

Dice tomatoes and cucumbers. Peel and thinly slice shallot. Fill a small bowl with cold water; add shallot and soak.
Zest a lemon. Pick and finely chop fronds from dill.
Drain shallot and palce in a medium bowl. Toss with tomato, cucumber, juice from the lemon, a drizzle of olive oil, and 2 Tb chopped dill. Season with salt and pepper.