Ingredients
Vegetables
- 3 Persian cucumbers, finely chopped
- 1/2 red onion, finely chopped
- 3 tomatoes, finely chopped
Dressing
- 1/4 cup lemon juice or verjuice
- 1 tbsp dried mint
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Chop the vegetables: Finely chop the Persian cucumbers, red onion, and tomatoes into very small pieces to ensure the flavors meld well together.
- Combine ingredients: Place the chopped vegetables in a mixing bowl and pour the lemon juice or verjuice over them to start the dressing.
- Season the salad: Add dried mint, salt, and black pepper to the bowl. Toss everything gently to evenly coat the vegetables with the dressing and seasonings. Taste and adjust salt or lemon juice as needed.
- Chill the salad: Cover the bowl and refrigerate the salad for 30 minutes to 1 hour to allow the flavors to develop before serving.
Notes
- Verjuice is a traditional Persian sour juice made from unripe grapes and can be used as a substitute for lemon juice for an authentic flavor.
- This salad is best served chilled and fresh for optimal taste and texture.
- For a more vibrant flavor, use fresh mint instead of dried mint if available, roughly chopped.
- If Persian cucumbers are unavailable, you can use regular cucumbers, but peel and deseed them to avoid excess water in the salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Persian
- Diet: Gluten Free
