This is nominally Dan's version of the classic Middle Eastern salad. The tomatoes do not have to be visually appealing – they are getting chopped – but they also don't have to be the ripest, or the best tasting. Save your super-sweet heirloom tomatoes for something even nicer – camparis are about the best that you should use, and this is a fine place to dump random supermarket tomatoes.

Start with the cucumbers; you want about half the volume of the cucumbers in chopped tomato, and a little less than that in onion. Vidalias are really nice, but this works with any onions, and you could toss in scallions or chives if you feel fancy.

• cucumbers, peeled
• tomatoes, not too nice
• onions, preferably sweet white or yellow
• olive oil
• salt
• acid - lemon or lime juice, or vinegar (white, wine, cider…)
• black pepper

1. Turn cucumbers, tomatoes and onions into small dice. Put into a bowl with any juices released during the chopping.
2. Mix up a dressing: 2/3 olive oil, 1/3 acid, salt and pepper. You can add fresh or dried herbs, especially mint, basil or cilantro.
3. Toss thoroughly.