At the peak of tomato and cucumber season, this salad practically makes itself. But as my husband knows well, the best part of this salad is the juice that pools at the bottom of the bowl and where the lemony olive oil, fresh dill, and green chilis have a chance to mingle.
by Julie Awad
3 small cucumbers, cut into 1-inch chunks
2 medium tomatoes, seeds removed, cut into 1-inch chunks
1 avocado, halved/pitted/peeled, cut into 1-inch chunks
3 tablespoons fresh dill, finely chopped
1-2 green chilis, seeded and finely chopped
Juice from 1 lemon
4 tablespoons extra virgin olive oil
½ teaspoon sea salt, or to taste
¼ teaspoon Aleppo pepper, optional
In a large salad bowl, combine the cucumbers, tomatoes and avocado.
Add the all the ingredients to a jar, cover and shake until blended. Taste, adjust the seasoning if needed. Pour dressing over the salad and toss. Serve immediately.