Recipe courtesy the Wall Street Journal

• 2 large slicing tomatoes, diced into small cubes, or 1 pint of cherry tomatoes, halved
• 3 small Persian cucumbers, diced into small cubes
• 1 small red bell pepper, diced into small cubes (optional)
• 3-4 scallions, thinly sliced
• 1 small green chile, such as jalapeño, serrano or Anaheim, very finely diced
• 1 tablespoon crushed dried mint
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• ¾ teaspoon salt

• In a serving bowl, combine all salad ingredients except for salt. Set aside until ready to serve.
• Add salt to salad, and toss to combine.
• Pro tip: Serve salad alongside mujadra.