Tomato Cucumber Salad

Photo: Angie's Recipes

Ingredients

250 grams Cherry tomatoes, halved

150 grams Cucumber, seeded and diced

2 tablespoons Extra-virgin olive oil

1 clove Garlic, minced

1 Shallot, finely chopped

1 tablespoon Lemon juice

Salt and freshly ground black pepper

1 tablespoon Fresh parley, chopped

Preparation

Heat the olive oil in a skillet. Add in the chopped shallot and sliced garlic. Stir-fry for over medium heat until lightly golden. Remove from the heat and stir in lemon juice. Season with salt and pepper.

Cut the cherry tomatoes into halves and the cucumber to 1cm dices. Transfer them into a salad bowl. Pour in the dressing and parsley. Toss gently and chill for an hour before serving.