Leek Salad

Directions

1. 1
   Whisk together the lemon and oil along with a healthy pinch of salt and several grindings of pepper.
2. 2
   Toss with the leeks.
3. 3
   Core the tomatoes, then cut them in half horizontally and shake out the seeds, squeezing gently; chop.
4. 4
   Peel the cucumber if necessary, then cut in half lengthwise and scoop out the seeds with a spoon; chop.
5. 5
   Combine all the ingredients, then taste and adjust the seasoning; refrigerate, if you like, for up to a couple of hours.
6. 6
   Garnish with additional parsley or cilantro if you like.
7. 7
   In step 2, substitute 1/2 cup pitted black olives, preferably oil-cured, for the cucumber.