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Persian Cucumber Salad

This salad is a simple and bright Persian cucumber and tomato salad that’s loaded with herbs and dressed in citrus and extra virgin olive oil! This quick no-lettuce salad is the perfect side to almost any entree.



INGREDIENTS

  • 3 cucumbers (about 3/4 pound), quartered

  • 1 red onion, chopped

  • 2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil, mint or dill 

  • 2 handfuls cherry or grape tomatoes, quartered

  • ¼ cup freshly squeezed lemon juice, plus more as needed

  • 3 tablespoons extra-virgin olive oil

  •  Fine sea salt and freshly ground black pepper

PREPARATION

  1. Quarter cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Quarter tomatoes as well.

  2. In a small bowl, make a vinaigrette by whisking together 1/4 cup lemon juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lemon juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.


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