Egyptian Tomato Salad

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Source: Mediterranean Light
 * Serves: 4 to 6

Ingredients

 * 1½ pounds (6 to 7 medium) tomatoes, cut into wedges
 * 4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste
 * 1 green chili pepper, finely minced
 * 3 tablespoons cilantro or parsley, very finely minced
 * 2 tablespoons olive oil
 * salt and freshly ground pepper to taste

Directions

 * 1) Place the tomatoes in a bowl or on a platter.
 * 2) Combine the remaining ingredients and toss with the tomatoes.
 * 3) Serve at once or chill and serve.
 * 4) The salad will keep for 2 to 3 hours in the refrigerator.

Nutritional information

 * Calories: 67 | Protein: 1 g | Sodium: 10 mg | Fat: 5 g | Carbohydrates: 7 g