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Persian Tomato Cucumber Salad is a fresh, light salad mixing tomatoes, cucumber, red onion, jalapeño, fresh mint and parsley and topped with an olive oil lemon dressing. This is the perfect side dish to any dinner or a nice lunch with some added chickpeas or grilled chicken. 

Persian Tomato Cucumber Salad

  • Author: A Cedar Spoon // Julia Jolliff
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 1x
  • Category: Salad, Side Dish
  • Cuisine: Mediterranean, Persian

Description

Persian Tomato Cucumber Salad is a fresh, light salad mixing tomatoes, cucumber, red onion, jalapeño, fresh mint and parsley and topped with an olive oil lemon dressing. This is the perfect side dish to any dinner or a nice lunch with some added chickpeas or grilled chicken. 


Scale

Ingredients

For the salad:

  • 4 beefsteak tomatoes, diced
  • 1/2 of an english cucumber {about 1 cup}, diced
  • 1 jalapeno, seeds removed, chopped
  • 1/4 of a large red onion, cut into thin slices
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 1/2 of a lemon juiced {more or less lemon juice depending on your tastes}
  • 1 teaspoon za’atar {optional}
  • Dash of salt and pepper

Instructions

  1. In a large bowl combine the tomatoes, english cucumber, jalapeño, red onion, parsley and fresh mint. In a mason jar or salad dressing container mix together the extra virgin olive oil, lemon juice, za’atar, salt and pepper. Pour the dressing over the salad and gently toss to combine.

Notes

This is a great salad to add a variety of ingredients to. Try: grilled chicken, feta cheese, chickpeas, white beans and a variety of other vegetables like cooked eggplant, bell pepper and zucchini.

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