This is the perfect, crunchy salad for warm nights.
Slice endive into 1/2-inch-thick pieces, and transfer to a large bowl. Add cucumber, parsley, mint, cilantro, tomatoes, and red pepper.
In a medium bowl, whisk together vinegar and lemon juice. Season with salt and black pepper. Whisk in olive oil until combined.
Pour dressing over salad, and toss to combine. Serve salad over a dish of herbed veal chops.
If you can't find baby cherry tomatoes, use the common variety, and quarter them.