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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
Serves 4, as a side dish
- 1 Lemon
- 2 tablespoons Olive oil, divided
- 1-2 teaspoons Dried mint
- 1/4 cup Minced red onion (about 1/2 of a small onion)
- 1 English cucumber
- 3 Medium tomatoes
- Flake sea salt
- Fresh ground black pepper
- 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.
- Dice cucumber and tomatoes into large non-reactive bowl. Add lemon juice and onion mixture.
- Season to taste with flake salt and black pepper. Drizzle with remaining olive oil, if desired. Serve immediately or chill briefly before serving.
- 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!
- This recipe was entered in the contest for The Best Thing You Ate This Year
- This recipe was entered in the contest for Your Best Middle Eastern Recipe
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad