Shepherd's Salad

2 medium cucumbers
3 large tomatoes
2 medium green peppers
7 medium green onions
Half bunch parsley
7 to 8 sprigs mint
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 Tbsp lemon juice
1 tsp salt

Wash the vegetables, peel the cucumbers, remove stems and seeds of the green peppers, remove the surplus parts of onion, parsley and mint. Chop the onions and green peppers 1/2-inch thick, and the tomatoes and cucumbers into 1/2-inch cubes. Finely chop the mint and parsley. Add lemon juice and salt to olive oil, whisk well, and pour over the salad.

Makes 6 servings

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