This recipe is adapted from World Vegetarian by Madhur Jaffrey
Ingredients:
2 Gypsy peppers, seeded and cut into ¼-inch cubes
1-2 medium cucumbers, thinly sliced (peel if desired)
1 medium ripe tomato, cut into ¼-inch cubes
4 teaspoon lemon juice
2 tablespoons olive oil
¾ teaspoon sea salt
Freshly ground pepper
Directions:
1. Combine all ingredients in a bowl and toss well. Serve at room temperature or chilled.
Serves 4