Tomato Salsa Salad

Ingredients

• 300g / 10.58oz quartered Cherry tomatoes
• 1 finely diced Lebanese cucumber
• 80g / 2.82oz finely diced Red capsicum
• 85g / 3oz finely sliced Radishes
• 0.5 finely diced Avocado
• 2 finely chopped Spring onions
• 1 finely chopped Bird's eye chilli
• 1 heaped tbsp roughly chopped Flat-leaf parsley
• 1 tbsp roughly chopped Coriander leaves
• 1 tbsp thinly sliced Mint leaves
• 1 tbsp Extra virgin olive oil
• 1 tbsp Lemon juice
• 0.5 tsp Salt
• 0.25 tsp Freshly ground black pepper

Preparation

1. Combine 300g / 10.58oz quartered Cherry tomatoes, 1 finely diced Lebanese cucumber, 80g / 2.82oz finely diced Red capsicum, 85g / 3oz finely sliced Radishes, 0.5 finely diced Avocado, 2 finely chopped Spring onions, 1 finely chopped Bird's eye chilli, 1 heaped tbsp roughly chopped Flat-leaf parsley, 1 tbsp roughly chopped Coriander leaves, and 1 tbsp thinly sliced Mint leaves in a large bowl.
2. Add 1 tbsp Extra virgin olive oil, 1 tbsp Lemon juice, 0.5 tsp Salt, and 0.25 tsp Freshly ground black pepper.
3. Gently toss to combine.
4. Leave the salad to stand for at least 20 minutes before serving to allow the salt to draw out the juice from the tomatoes, creating a zingy dressing.