Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.
2 ripe tomatoes, chopped
1 Lebanese cucumber, chopped
½ red onion, finely chopped
1 teaspoon lemon juice
2 teaspoons olive oil
1 tablespoon chopped parsley
Combine all ingredients and toss well. Makes 2 cups.
Salsa will keep for 3-4 days, covered, in the refrigerator.
Hot tip! For a spicy Mexican salsa add 1 ripe avocado, 1 small red chilli, seeded and chopped (or pinch of dried chilli flakes), and 1 tablespoon fresh coriander.
Serving suggestion
Spoon over grilled fish or chicken.
A delicious topping on bread.
