MAKES 8 SERVINGS
2 plum tomatoes, seeded and chopped
½ cup ﬁnely chopped fresh parsley
4 scallions (green onions), ﬁnely chopped
1 head kale, ﬁnely chopped (about 2 cups)
1 cup ﬁnely chopped fresh mint
1 small Persian cucumber, peeled, seeded, and diced
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
Coarsely ground black pepper (optional)
Place the tomatoes in a strainer set over a bowl and set aside to drain as much liquid as possible.
In a large bowl, stir to combine the parsley, scallions, kale, and mint.
Shake any remaining liquid from the tomatoes and add them to the kale mixture. Add the cucumber.
Add the olive oil and lemon juice and toss to combine. Season with pepper, if desired.