Turkish salad Name: Jennifer Miller Base: Falls Church Recipe: 1 1⁄2 cups diced tomatoes 1 cup diced green bell pepper 1 cup diced peeled cucumber 1⁄2 cup minced fresh parsley 1⁄3 cup green onion 1⁄4 cup fresh lemon juice 2 tablespoons water 1 tablespoon olive oil 1⁄4 teaspoon salt 1⁄8 teaspoon fresh ground pepper DIRECTIONS Combine all ingredients in a bowl and chill for at least 1 hour before serving.