Salata Falahiyeh (Farmers Salad)

1 ½ pounds (680g) ripe tomatoes (about 2 large slicing tomatoes, 4 vine tomatoes, or 2 to 3 pints of cherry tomatoes), cut into ¼-inch dice (see note)

2 Persian cucumbers (about 12 ounces; 340g total), cut into ¼-inch dice

1 small yellow onion or 4 scallions, cut into ¼-inch dice (see note)

1 fresh green chile, such as jalapeño or Anaheim (optional), stemmed, seeded, and finely minced

½ unwaxed lemon, ends trimmed and seeds discarded, and rind, pith, and flesh minced (optional)

3 tablespoons finely chopped fresh mint leaves or 2 teaspoons crushed dried mint

3 scant tablespoons (40ml) extra-virgin olive oil

3 scant tablespoons (40ml) freshly squeezed lemon juice

Salt

Directions at seriouseats.com

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