Chopped Arabic Salad

ingredients

• 1 lemon
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 2 (1/2 pound) cucumbers, peeled, halved lengthwise, seeded, and cut into 0.25 inch dice (2 1/3 cups)
• 1 pound tomatoes (3 medium), cut into 0.333 inch dice (2 1/2 cups)
• 1 cup finely chopped red onion (1 small) or 1 cup chopped scallions (about 5)
• 1 cup coarsely chopped purslane (optional)
• 1 cup finely chopped fresh flat-leaf parsley (from 1 large bunch)
• 1/2 cup finely chopped fresh mint (from 1 bunch)

directions

Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.