Ingredients

• 4 piece tomatoes
• 2 piece cucumber
• 1 piece red onion
• 1 piece green bell pepper
• 1 bunch fresh parsley
• 3 tbsp fresh dill
• 3 tbsp lemon juice
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prepare the tomatoes

   Wash the tomatoes thoroughly and cut them into medium wedges, about 8 pieces per tomato. Remove any tough core areas. Arrange the wedges in a large mixing bowl, ensuring they're cut uniformly for even flavor distribution. Do not squeeze or press the tomatoes as this will release too much juice.

2. Slice the cucumbers

   Peel the cucumbers if desired and slice them into rounds about 5mm thick. Cut each round in half to create half-moon shapes. The slices should be thick enough to maintain crunch but thin enough to absorb the dressing. Do not slice too thin or they will become soggy.

3. Cut the onion

   Peel the red onion and slice it into very thin half-moon pieces, about 2mm thick. Soak the sliced onion in cold water for 5 minutes to reduce its sharpness. Drain thoroughly and pat dry with paper towels. Do not skip the soaking step as raw onion can overpower the other flavors.

4. Prepare the pepper

   Remove the stem and seeds from the bell pepper and cut it into thin strips about 5mm wide. The pepper should be crisp and fresh-looking. Add the pepper strips to the bowl with the tomatoes. Do not use overripe peppers as they will lack the necessary crunch.

5. Chop the herbs

   Wash and thoroughly dry the parsley and dill. Finely chop the parsley leaves, discarding thick stems. Chop the dill more roughly to maintain some texture. The herbs should be completely dry to prevent the salad from becoming watery. Do not chop the herbs too far in advance as they will lose their vibrant color.

6. Combine all vegetables

   Add the cucumber, drained onion, bell pepper, and chopped herbs to the bowl with the tomatoes. Gently toss the vegetables together using clean hands or large spoons for 1-2 minutes until evenly distributed. The vegetables should be mixed but not crushed. Do not over-mix as this will break the vegetables.

7. Make the dressing

   In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper for 30 seconds until well combined. The dressing should be well emulsified and taste balanced between tart and rich. Adjust seasoning if needed. Do not add the dressing too early as it will wilt the vegetables.

8. Dress and serve

   Pour the dressing over the vegetables and toss gently for 1 minute until all pieces are lightly coated. Let the salad sit for 5 minutes to allow flavors to meld. Taste and adjust seasoning if necessary. Serve immediately while vegetables are still crisp. Do not let the dressed salad sit for more than 30 minutes before serving.

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