Egyptian Tomato Salad This is one of my favorite Egyptian salads. Finely minced chili pepper is what makes it unique. 1½ pounds (6 or 7 medium) tomatoes, cut into wedges 4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste 1 green chili pepper, finely minced 3 tablespoons cilantro or parsley, very finely minced 2 tablespoons olive oil Salt and freshly ground pepper to taste Place the tomatoes in a bowl or on a platter. Combine the remaining ingredients and toss with the tomatoes. Serve at once or chill and serve. The salad will keep for 2 or 3 hours in the refrigerator. Makes 4 to 6 servings. From "Mediterranean Light — Delicious Recipes from the World's Healthiest Cuisines" by Martha Rose Shulman middle eastern recipe index christina m k al-sudairy buy the book!