Algerian Slata Salad)

A nice dish to accompany Chorba and Bricks for an Iftar.

Get a bowl large enough to hold all of the chopped veggies, plus room to toss them.
Cut cucumbers into a small, 1cm dice, removing about half the skin, and most of the seeds (so as not to make the salad too watery). the red onions in the smallest, adding them to the bowl as ready. You do not want to keep the seeds of the
Cut the tomatoes into a small, 1cm dice, again removing most of the seeds (so as not to make the salad too watery).
For the green peppers, remove the seeds, and cut into a small, 1cm dice.
Lastly, skin and cut the red onions to a very small dice, adding them to the bowl with the other veggies.
Add the olive oil, vinegar, lemon juice ,salt and pepper and toss to combine. Taste and adjust as needed.
Keep cold while cooking the bricks. It is best eaten fresh, but kept in the fridge and given a nice stir, you can also enjoy it the next day.