Afghan Salata

Dice tomatoes and cucumbers into small, even cubes. Consistency in size ensures every bite has equal proportions.

Thinly slice the red onion into half-moons. If the onion is too sharp, soak slices in cold water for 5 minutes and drain.

Chop fresh cilantro roughly, including tender stems for extra flavor. Mince green chilies if using.

Combine all vegetables in a mixing bowl. Toss gently to distribute everything evenly.

Dress with fresh lemon juice, salt, and black pepper. Add a drizzle of olive oil if desired.

Serve immediately alongside any Afghan main dish. The salad should be freshly made for each meal.