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Leek Salad

 Juice of 1 lemon, or to taste
 3 tablespoons extra virgin olive oil
 Salt and pepper to taste
 3 leeks, white and light green parts only, sliced thinly crosswise
 2 ripe tomatoes or cherry tomatoes
 1 cucumber
 1/2 cup chopped parsley or cilantro leaves for garnish.

1. Whisk together lemon and oil with a healthy pinch of salt and several grindings of
pepper. Toss with leeks.

2. Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing
gently. Chop. Peel the cucumber if necessary, cut in two lengthwise, and scoop out seeds
with a spoon. Slice thinly.

3. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve. Yield: 4 servings.