Persian Style Salad Recipe
Cucumber, tomato, onion, dry mint, olive oil and lemon juice
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Ingredients
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Salad
Dressing & Seasoning
Method
Salad
- 1
Prepare vegetables
Wash the cucumbers and tomatoes. Trim the ends. If cucumbers are large or waxed, peel them halfway or fully; otherwise leave the skin for texture. Cut cucumbers into 1/4-inch (6 mm) half-moons. Core the tomatoes and cut into roughly 1/2-inch (1 cm) dice. Place chopped cucumber and tomato in a large mixing bowl.
- 2
Prepare onion
Peel and halve the red onion. Slice thinly into half-moons, then separate the rings. If onion flavor is strong, rinse the sliced onion briefly under cold water and drain well, or soak in cold water for 5 minutes, then drain thoroughly. Add the drained onion to the bowl with cucumber and tomato.
- 3
Dressing & Seasoning
- 4
Make the dressing
In a small bowl or jar, combine olive oil, fresh lemon juice, dried mint, salt, black pepper, and sugar (if using). Whisk vigorously or shake the jar until the oil and lemon juice emulsify and the dried mint is evenly dispersed.
- 5
Taste and adjust
Taste the dressing and adjust seasoning as needed — add a little more salt or lemon juice for brightness, or a pinch more sugar if too tart. The dried mint should be fragrant; if it seems flat, let the dressing sit 5 minutes to hydrate the mint and re-taste.
- 6
- 7
Serve
Transfer to a serving bowl or platter. Let the salad sit 5–10 minutes at room temperature to allow flavors to meld, or serve immediately. This salad keeps 1 day refrigerated; if refrigerating, stir again before serving as liquid may collect at the bottom.
