Azarbaychan Salati (Azerbaijan Salad)

From the Kitchen Window column

Most Russian salads aren't the lettuce-based affairs we think of. They're more a collection of various summer vegetables, chunked up and tossed together. This particular version, adapted from Culinaria Russia, edited by Marion Trutter (H.F. Ullmann 2007) comes from Azerbaijan. In the early fall, you can garnish it with pomegranate seeds, but during summer it's lovely as is.

Makes 4 to 6 servings, as a side dish

3 large tomatoes, diced

1 cucumber, peeled and diced small

3 sweet Italian peppers, diced small (substitute bell peppers if desired)

3 tablespoons olive oil

Juice of 1 lemon

1 bunch scallions, finely chopped

Salt and pepper to taste

Place the tomatoes, cucumber and peppers in a serving dish. Mix together the olive oil, lemon juice and scallions to form a dressing, and season with salt and pepper to taste. Toss the salad with the dressing and serve.

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