4 |
red radishes, sliced or diced |
2-3 |
lebanese cucumbers, lightly peeled and diced |
1 |
small red onion, thinly sliced or diced |
|
salt |
1/2 |
cup, torn mint leaves |
1 1/2 cups |
baby rocket leaves |
1 |
garlic cloves, finely chopped |
2 tablespoons |
lemon juice |
3 tablespoons |
extra-virgin olive oil |
|
freshly ground black pepper |
2 |
vine-ripened tomatoes, diced |
12 |
small black olives, pitted |
a few |
mint sprigs, to garnish |
|
lemon wedges for serving |