Very good. I made this with fresh mint and pepper, no other optionals out of preference when there was already onion in the salad. I used very sweet baby Italian tomatoes, Lebanese cucumber, flat leaf parsley, freshly squeezed lemon, sea salt and a few dashes sumac like another reviewer. I will definitely make this again.
This is a wonderful recipe. I am Persian, and make this salad a lot, A LOT, but it's nice to have the measurements as have always made it with guestimated measurements! Thanks for posting this!
This was a nice change from the usual tomato salads out there. I did use 4 cloves of crushed garlic and cilantro in place of the parsley as that it what I had. I also only used the juice of one rather large lemon, omitted the salt and pepper completely and used about 1/8 cup of olive oil. We will definitely make this again. Thanks for posting!
Very good recipe. I love this salad.(hence the name bundura/tomatoe) Made it last night with some Mujadarah and baked chicken. I ommitted the garlic and onion and stuck with the green onion. Also, I added some sumac, which goes great with this salad.