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1 lb Persian cucumbers, diced

1 lb ripe (but not mushy) heirloom tomatoes-- any color combination, diced

1/2 cup pitted kalamata olives, sliced

1/4 cup chopped flat leaf parsley

3 tbsp extra virgin olive oil

3 tbsp fresh lemon juice, or more to taste

1 tsp sugar or agave nectar

Salt to taste

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