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1/2 concombre anglais, pelé, épépiné et tranché
1/2 petit oignon rouge, coupé en fines lanières
1 tasse de tomates cerises, coupées en deux
1/2 tasse de persil frais haché
1/4 tasse d'olives vertes tranchées
2 petites gousses d'ail émincées
1 cuillère à soupe d'huile d'olive extra vierge
2 cuillères à soupe de jus de citron frais
1/4 cuillère à café de sel
1/4 cuillère à café de poivre fraîchement moulu
Garniture: feuilles de roquette
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