Israeli Salad - cooking recipe

Ingredients

2 large ripe red tomatoes
1 large ripe yellow tomato
2 small cucumbers, peeled
1 small purple onion, finely diced
2 stalks celery, finely diced
1/2 c. minced firmly packed parsley
1/4 c. finely minced fresh cilantro
1/2 tsp. dried, crushed basil (or 1/4 c. chopped fresh basil)
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1/4 c. freshly squeezed lemon juice

Preparation

Wash and core tomatoes.
Slice in half between stem and core ends; squeeze gently to remove most of watery pulp and seeds; discard.
Finely chop tomatoes and place in mixing bowl.