Afghan Salad

Instructions

1. Halve 1 tomato, scoop out the very wet seed pulp with a teaspoon so the salad does not go watery, then cut the flesh into neat 1 cm dice and tip into a mixing bowl.
2. Cut 0.5 cucumber lengthways, run a teaspoon down the seed channel if the seeds are large, and dice the flesh to the same 1 cm size. Add to the bowl.
3. Peel and finely dice 0.5 red onion. If the onion is fierce, rinse the dice in cold water for 1 minute and pat dry, then add to the bowl.