4 medium plum tomatoes, or 2 large tomatoes, cut into 1/2-inch dice
2 medium red bell peppers, cut into 1/4-inch dice
1 cup finely shredded red cabbage
2 bunches scallions, minced
½ cup finely diced radish
1 medium half-sour pickle, finely diced, or 1/3 cup chopped green olives
2 to 3 tablespoons olive oil
juice of 1/2 to 1 lemon, to taste
salt and freshly ground pepper to taste
Combine all the vegetables in a salad bowl.
Use enough olive oil to moisten the vegetables, and lemon juice to taste.
Season to taste with salt and pepper, or just with pepper, and toss again.
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