Lavez et essuyez les tomates cocktail et la courgette. Détaillez en 4 chaque tomate, en petits dés la courgette. Emincez finement l'oignon rouge. Ciselez les herbes fraîches. Mettez tous les ingrédients ainsi préparés dans le saladier. Ajoutez enfin le mesclun et une pincée de sel.
Mélangez le tout et conservez au frais pendant au moins une heure avant de déguster.
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