Leek Salad

• Juice of 1 lemon, or to taste
• 3 tablespoons extra virgin olive oil
• Salt and black pepper to taste
• 4 leeks, white parts only, sliced, well rinsed, and dried
• 2 ripe tomatoes
• 1 firm medium cucumber
• At least 1/2 cup chopped fresh parsley or cilantro leaves

1. Whisk together the lemon and oil along with a healthy pinch of salt and several grindings of pepper.
2. Toss with the leeks.
3. Core the tomatoes, then cut them in half horizontally and shake out the seeds, squeezing gently; chop.
4. Peel the cucumber if necessary, then cut in half lengthwise and scoop out the seeds with a spoon; chop.
5. Combine all the ingredients, then taste and adjust the seasoning; refrigerate, if you like, for up to a couple of hours.
6. Garnish with additional parsley or cilantro if you like.
7. In step 2, substitute 1/2 cup pitted black olives, preferably oil-cured, for the cucumber.

lemon, extra virgin olive oil, salt, leeks, tomatoes, cucumber, at

Taken from www.epicurious.com/recipes/food/views/leek-salad-385975 (may not work)