*Combine 2 cups thinly sliced English cucumber and 1/4 teaspoon salt in a colander; let stand 10 minutes. Squeeze out excess moisture. Combine cucumber, 2 cups thin tomato wedges, 2 tablespoons chopped fresh flat-leaf parsley, 2 tablespoons chopped pitted kalamata olives, 1 tablespoon fresh lemon juice, and 2 teaspoons extra-virgin olive oil.
Cooking Light, September 2010
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