Description
A bright, crunchy Persian salad that is easy to prepare and bursting with lemony tang, cucumber crunch, and fresh mint.
Ingredients
Scale
- 3 Persian or Lebanese cucumbers, diced small
- 2 medium tomatoes, diced small
- ½ red onion, diced small
- 3 tablespoons extra virgin olive oil
- 1 medium lemon, juiced (about 4 to 5 tablespoons)
- Handful fresh mint leaves, chopped
- Salt to taste
Instructions
- Dice the cucumbers into small cubes, keeping the size uniform.
- Dice the tomatoes into small cubes to match the cucumbers.
- Chop the mint leaves finely, bruising them a bit for extra aroma.
- Dice the red onion into small cubes, soaking in cold water for 10 minutes if desired, then drain and pat dry.
- Add olive oil, lemon juice, and a pinch of salt to a bowl and stir together.
- In a large bowl, combine the chopped veggies and mint with the dressing and toss gently.
- Allow to sit for 10 minutes to let flavors develop before serving.
Notes
This salad stays fresh in the fridge for a day or two. Perfect for hot weather!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Shirazi salad, Persian salad, fresh salad, vegetarian, easy recipes