"All of the ingredients in the salad are part of the Lightly green light foods, so you can eat unlimited amounts. This should keep in the fridge for up to 3 days so I suggest make this large batch to satisfy you during your Lightly program."

Carly, Accredited Practicing Dietitian

Ingredients

• 2 medium tomatoes, diced
• 1 cucumber, diced
• 1 red or green capsicum, diced
• 1 red onion, finely chopped
• 1 bunch of parsley, finely chopped

 

• 3 tablespoons extra virgin olive oil or avocado oil
• 2 tablespoons lemon juice
• 1/8 teaspoon ground sumac
• 1/4 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

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1. **Prepare the Vegetables:**
- Wash and dice the tomatoes, cucumber, and green bell pepper.
- Finely chop the red onion and parsley.

2. **Mix the Vegetables:**
- In a large salad bowl, combine the diced tomatoes, cucumber, green bell pepper, red onion, and chopped parsley.

3. **Make the Dressing:**
- In a small bowl, whisk together the olive oil, lemon juice, white vinegar, ground cumin, salt, and pepper.

4. **Combine Salad and Dressing:**
- Pour the dressing over the vegetable mixture. Toss well to ensure all the vegetables are coated with the dressing.

5. **Add Optional Ingredients:**
- If using, add the crumbled feta cheese and sliced black olives. Gently mix them into the salad.

6. **Serve:**
- Serve immediately or chill in the refrigerator for 15-20 minutes to allow the flavors to meld.