Neither of my Armenian grandmothers used cilantro in their home cooking. However on a recent trip to Armenia, I discovered this herb is used quite regularly and often appears in this traditional mezze salad, served at every meal alongside a plate of cheeses, herbs and lavash bread as a first course. It is light and refreshing and the herbs can be interchanged with basil or dill if desired. Enjoy!

3 pickling cucumbers	4 Tablespoons extra virgin olive oil
2 medium tomatoes	2 Tablespoons fresh lemon juice
1 bunch scallions, thinly sliced	½ teaspoon kosher salt
1/3 cup chopped cilantro	¼ teaspoon freshly ground black pepper
1/3 cup chopped parsley

Peel, seed and cut cucumbers into one inch chunks to yield three cups. Cut tomatoes into one inch chunks to yield three cups. Combine cucumbers, tomatoes, scallions and herbs in a large bowl and toss lightly.

Place lemon juice in a separate bowl with salt and pepper. Slowly whisk in olive oil until vinaigrette is emulsified. Add to vegetables and mix well.

Season to taste with additional kosher salt and black pepper if desired.

Serves 2 as a main course or 4 as a side dish.