Jerusalem Salad (aka Middle Eastern Salad)

INGREDIENTS

1/2

medium red onion (scant 1/2 cup minced, minced)

About 1 cup white vinegar

whole beefsteak tomatoes (cut into small cubes)

large American cucumber (seeds removed and cut into small cubes)

1/4 cup

sliced fresh mint leaves

1 cup

flatleaf parsley (roughly chopped)

Juice of 1/2 lemon (about 2 Tablespoons)

2 tbsp

extra virgin olive oil

1 tsp

coarse sea salt (to taste)

1/4 tsp

coarsely ground black pepper (or to taste)