1/3 cup olive oil

1/4 cup fresh lemon juice

1 tablespoon distilled white vinegar

1-1/4 teaspoons salt

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

3-3/4 pound ripe tomatoes, 1/3 inch, dice, core removed

2 pounds cucumbers, 1/3 inch dice, peeled and de-seeded

1/4 cup finely chopped onion

3/4 cup finely chopped fresh curley parsley

Whisk together oil, lemon juice, vinegar, salt, cumin and pepper in a large bowl.

Add tomatoes, cucumber, parsley and onion; stir to combine.

Let stand at room temperature for 10 minutes before service. Serves 8-10

Note: The dressing and the vegetables can be prepared ahead of time, but don’t combine until 10 to 15 minutes before service.

The cucumbers and tomatoes throw off a lot of juice when combined with the vinaigrette. Mixing the salad too early result in a soggy salad.

Use a slotted spoon to serve and serve at room temperature.

Kenneth morrogh, new iberia