Leek Salad

1. 1

   Whisk together the lemon and oil along with a healthy pinch of salt and several grindings of pepper.

2. 2

   Toss with the leeks.

3. 3

   Core the tomatoes, then cut them in half horizontally and shake out the seeds, squeezing gently; chop.

4. 4

   Peel the cucumber if necessary, then cut in half lengthwise and scoop out the seeds with a spoon; chop.

5. 5

   Combine all the ingredients, then taste and adjust the seasoning; refrigerate, if you like, for up to a couple of hours.

6. 6

   Garnish with additional parsley or cilantro if you like.

7. 7

   In step 2, substitute 1/2 cup pitted black olives, preferably oil-cured, for the cucumber.

No additional tips available.