This simple and refreshing Persian salad is a great way to use up those fresh summer vegetables and makes a tasty light side dish to any meal!
Here’s how to say “salad” in Farsi: sahlahd (hint: it’s pronounced like the English word “salad” just spoken a little more slowly and more drawn out. Look at you, speaking Farsi already!).
Tomatoes and cucumbers are a staple at any Middle Eastern table for any meal. Diced up along with onion and dried mint makes for a delicious addition to any lunch or dinner.
It’s super simple to make; I even felt a little silly writing out the directions because it’s so straightforward. It’ll pair well with really anything, but I suggest: How to Make Persian Potato Patties | “Kookoo Sibzamini”.
Alright, here’s how to put it all together!
2 English cucumbers, diced small
1 large heirloom tomato, diced small
1 small red onion, diced small
1 tsp lemon juice
1 tsp olive oil
1/2 tsp apple cider vinegar
1/2 tsp dried mint
pinch of salt
1. Place diced cucumbers, tomato, and onion in a bowl
2. Drizzle lemon juice, olive oil, and vinegar over the vegetables
3. Sprinkle the dried mint and salt and mix everything together
4. Place in refrigerator for at least 30 minutes (2 – 4 hours is best)
MORE DELICIOUS RECIPES:
How to Make Persian Chai
How to Make Persian Potato Patties | “Kookoo Sibzamini”
Easy Carrot Jam | How to Make Persian “Morabaye Haveej”
How to Make Stuffed Grape Leaves: Persian Dolma (Dolmeh Barge Mo)