Persian Cucumber Tomato Salad
This simple salad Shirazi recipe is so fresh and flavorful. With just a few ingredients you'll have a colorful salad that you can top your chicken or fish, have as an appetizer or side dish.
Ingredients
- 3 Persian cucumbers 1 English cucumber
- ½ red onion medium-sized
- 3 tomatoes roma
- 2 stalks green onion
- 3 tbsp chopped fresh parsley or fresh mint
- 2 tsp dried mint
- 1 tbsp lime juice
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Finely dice the cucumber, red onion, and tomatoes. If the tomatoes are a bit juicy, remove the extra liquid and seeds before dicing them. Slice the green onions thinly.
- Combine chopped vegetables in a large bowl with chopped fresh parsley and dried mint.
- In a small bowl, whisk olive oil, lime juice, salt and pepper. Add the dressing to the salad and mix lightly to combine.
- The salad can be used right away but for maximum flavor, let it marinate for an hour or two in the fridge.
Notes
- It's best to enjoy this Persian cucumber salad fresh while the vegetables are still crunchy.
- Store any leftovers in an airtight container in the fridge for one or two days maximum. Please note that the vegetables will soften and release juices while they sit in the fridge.
Nutrition
Calories: 64 kcal | Total Carbs: 7 g | Protein: 1 g | Fat: 4 g | Saturated Fat: 1 g | Sodium: 299 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 902 IU | Vitamin C: 17 mg | Calcium: 29 mg | Iron: 1 mg | Net Carbs: 6 g
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