Author Notes
Growing up, I had a friend whose dad was from Persia (never mind that I couldn't figure out on a map where the heck Persia was). Once, when I was at their house, they had a spread that included this delicious salad. My friend laughed when I asked for the recipe and quickly made a few notes.
I've tinkered with it a bit, while still staying true to the basic recipe. Because there are only a few ingredients, quality matters! —Stephanie
Ingredients
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1
Lemon
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2 tablespoons
Olive oil, divided
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1-2 teaspoons
Dried mint
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1/4 cup
Minced red onion (about 1/2 of a small onion)
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1
English cucumber
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3
Medium tomatoes
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Flake sea salt
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Fresh ground black pepper
Directions
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In a small, non-reactive bowl, zest and juice lemon. While whisking, slowly drizzle in 1 tbsp. olive oil, to emulsify. Add onion and mint, then set aside for 15 minutes.
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Dice cucumber and tomatoes into large non-reactive bowl. Add lemon juice and onion mixture.
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Season to taste with flake salt and black pepper. Drizzle with remaining olive oil, if desired. Serve immediately or chill briefly before serving.
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Note: I've refined it slightly over the years - added squash, additional herbs on occasion, even leftover trout once (with surprisingly good results) but the simplicity of the classic recipe is hard to beat!
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