Cut tomatoes, cucumbers, green bell peppers, and red onions into uniform ¼-inch cubes. Remove tomato seeds and excess juice to prevent watery salad. Peel cucumbers only if skin is thick or waxed.
4 medium tomatoes, 2 medium cucumbers, 2 medium green bell peppers, 1 medium red onion
Place chopped red onions in cold water for 5 to 10 minutes to reduce sharpness, then drain well and pat dry before adding to the salad.
1 medium red onion
In a small bowl, whisk together fresh lemon juice and olive oil until combined. Hold off on adding salt until vegetables are dressed.
3 tablespoons fresh lemon juice, 3 tablespoons olive oil
Add all chopped vegetables to a large mixing bowl. Pour lemon oil mixture over vegetables and toss gently to coat. Add salt and toss again—adding salt after lemon juice controls moisture release.
4 medium tomatoes, 2 medium cucumbers, 2 medium green bell peppers, 1 medium red onion, 3 tablespoons fresh lemon juice, 3 tablespoons olive oil, 1 teaspoon salt
Chop fresh parsley and add just before serving to maintain bright green color and fresh flavor. Toss once more and serve immediately or chill 15-30 minutes for flavors to meld while keeping vegetables crisp.
0.5 cup fresh parsley
