Israeli Salad with Pickles and Mint

I first had this in a Mediterranean restaurant in NY City and fell in love with it.  This is the first thing in my life that has made me want to buy/cook with/consume pickles!   Another recipe that may take some experimenting to find what your taste preferences are, as far as how much of each flavor you want to come through.  I found, with the measurements below, the flavors blended nicely.

• 1 lbs. Persian or English cucumbers, (the ones I bought didn't say Persian or English, they were just the mini cucumbers with fairly soft peels, so I didn't peel) diced
• 1 lbs. ripe tomatoes, seeded and diced
• 3 large dill pickle spears, diced  (maybe 3/4-1 cup after diced)
• 15 fresh mint leaves, chopped 
• 2 Tbsp extra virgin olive oil
• 2 Tbsp.  fresh lemon juice (or more to taste)
• 1/2 tsp salt (or more to taste)

Combine cucumbers, tomatoes, dill pickles and mint in a bowl.  Add olive oil, lemon juice and salt.  Toss to coat.  

Taste the salad.  Add additional salt and/or lemon juice to taste if deired.  Toss again before serving.

Can be served on a bed of spring greens.  Goes well with hummus also.