Persian Salad

Persian salad
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Persian Salad

This tasty Persian salad recipe has many of the traditional bright and fresh flavors of Mediterranean cuisine. It's a perfect sidekick for grilled chicken and a good way to make use of summer's garden bounty.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings


  • 1 Salad Bowl


  • 3 Roma tomatoes small diced
  • 1 English cucumber or 4 small Persian cucumbers, small diced
  • ¼ to ½ cup finely chopped onions red or yellow onions will work here
  • ½ green bell pepper optional, chopped into small pieces
  • 2 to 3 tablespoon EACH chopped fresh parsley cilantro, and dill
  • 1 tbsp dried mint or ½ cup chopped fresh mint
  • Salt and pepper
  • Sumac to taste (optional)
  • Juice of 2 large limes 4 tbsp
  • 3 tbsp extra virgin olive oil


  • Place diced tomatoes for a few minutes in a colander to release excess liquid.
  • In a large bowl, place the diced tomatoes, cucumbers, onions, and bell peppers.
  • To flavor, add fresh herbs, dried mint, and a generous pinch of salt and pepper. Add sumac (I started with 1 tsp). Finally, add lime juice, and a generous drizzle of extra virgin olive oil. Toss to combine.
  • If you have the time, cover and chill this salad in the fridge for 30 minutes to 1 hour for best taste.
Tried this recipe?Rate it and please leave a comment below. If you loved it, share a photo on Instagram. Tag @berriesandoats1 and hashtag it #berriesandoats

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