Egyptian Tomato Salad

• Makes 4 to 6 Servings

• 1-1/2 pounds (6 to 7 medium) tomatoes, cut into wedges

• 4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste

• 1 green chili pepper, finely minced

• 3 tablespoons cilantro or parsley, very finely minced

• 2 tablespoons olive oil

• Salt and freshly ground pepper to taste

1. Place the tomatoes in a bowl or on a platter. Combine the remaining ingredients and toss with the tomatoes. Serve at once or chill and serve. The salad will keep for 2 to 3 hours in the refrigerator.

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