There are many variations of this salad, but this is my favorite way to make it. I don't like the raw bell peppers, while the rest of my family does, so I chop them a little bit bigger so I can pick them out.
Dressing:
2 cloves garlic, finely chopped
1/4 cup fresh mint, finely chopped
1/4 cup fresh parsley, finely chopped
juice of 1-2 lemons
1/4 cup olive oil
salt and pepper
Vegetables:
6 vine-ripened tomatoes, chopped
1 seedless cucumber, chopped
1 red onion, finely chopped
1 bell pepper of any color, optional, chopped
Mix together dressing and pour over vegetables. Chill before serving.
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