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.
1English cucumberor 4 small Persian cucumbers, small diced
¼ to ½cupfinely chopped onionsred or yellow onions will work here
½green bell pepperoptional, chopped into small pieces
2 to 3tablespoonEACH chopped fresh parsleycilantro, and dill
1tbspdried mintor ½ cup chopped fresh mint
Salt and pepper
Sumacto taste (optional)
Juice of 2 large limes4 tbsp
3tbspextra virgin olive oil
Instructions
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.
Keyword heart healthy, Mediterranean Diet
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