This easy side dish uses some of the parsley left over after you’ve taken a few sprigs to dip in salt water at the Seder. Mix ingredients close to serving time. We actually serve this before the Seder ceremony to stave off our appetites.
½ cup parsley leaves
2 large round tomatoes
2 large cucumbers
¼ cup pitted Kalamata olives
¼ cup olive oil
juice of one large lemon
kosher salt and pepper to taste
Peel cucumbers, slice lengthwise in quarters, then chop crosswise into thick slices. Chop tomatoes into thick pieces, and mix in parsley leaves and olives.
Sprinkle in olive oil and lemon, salt and pepper just prior to serving and toss.