I wanted a vegetable side to go with our dolma for dinner and I had some tomatoes that I needed to use up, so this salad worked out perfectly.

The original recipe calls for "3 medium red-ripe tomatoes". I had three very nice roma tomatoes, so I figured this would be a good way to use them up. Once I had them chopped up though, it really didn't seem like enough tomato relative to everything else. So I ended up halving the rest of the recipe. If you're working with larger tomatoes, you may want to scale things back up again.

Late-Summer Salad

Slightly adapted from the Food of Morocco by Paula Wolfert

Ingredients

• 3 very ripe tomatoes, chopped
• 1 red bell pepper, chopped
• 1/2 a large red onion, chopped
• 1/2 Tbsp. honey
• 1/2 Tbsp. cider vinegar
• 2 Tbsp. olive oil
• salt and pepper, to taste
• 1 Tbsp. chopped fresh cilantro
• 1 Tbsp. chopped flat-leaf parsley

Directions

1. Add all the ingredients to a bowl and toss to combine.
2. Chill until ready to serve.