Serve with chicken kebabs or grilled chicken fillets

Servings: 6

3 medium ripe fresh red tomatoes
1/2 English cucumber, quartered lengthwise and finely sliced
1/2 cup tightly packed coarsely chopped arugula
2 green onions, including most of the green tops, thinly sliced
1 cup tightly packed coarsely chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint leaves
1 to 2 tablespoons chopped fresh thyme or savory
2 to 4 jalapeño chiles, seeded and finely diced
2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional)

Dressing:
3 tablespoons fruity extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons grated lemon zest
Salt and freshly ground black pepper

Cut the tomatoes in half crosswise and squeeze lightly to remove the
seeds. With a serrated knife, dice the tomatoes and transfer to a
strainer to drain. In a salad bowl, mix together the cucumber, greens,
scallions, herbs, jalapeños, and capers. Add the tomatoes.

Dressing:
To make the dressing, whisk together the olive oil, lemon juice,
vinegar, lemon zest,and salt and pepper to taste. Pour over the salad
and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30
minutes to give the flavors time to meld. Sprinkle with sumac before
serving if you like.

Per Serving: 88 Calories; 7g Fat (67.9% calories from fat); 1g Saturated Fat; 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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