Gluten-Free, Salads, Summer, Vegan, Vegetarian
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Persian Cucumber and Tomato Salad

Persian Cucumber and Tomato Salad Recipe with Sumac

A Persian cucumber and tomato salad, served with some crumbled feta or sliced avocado, a crusty baguette, and a crisp glass of wine makes for a fantastic summertime meal. Plus this recipe comes together so easily, there’s just a little bit of chopping to do and that’s it! Then it’s back to enjoying the summer sun with a light and refreshing meal. Less time in the kitchen = more time enjoying summer weather = joy!

Persian Cucumber and Tomato Salad Recipe with Sumac

A refreshing cucumber and tomato salad for those hot summer days

So fresh and pretty… cucumbers, sun-ripened tomatoes, red onion and fresh herbs are the stars of this salad. What makes it extra special is a sprinkling of lemony sumac and juicy sweet pomegranate seeds. OH MY! Oh yes, let’s not forget… there’s a generous amount of tangy lemon juice, a little olive oil and a sprinkled of salt and pepper. Bright fresh flavors that will keep you hydrated on a hot summer day.

Persian Cucumber and Tomato Salad Recipe with Sumac

Persian Cucumber and Tomato Salad Recipe with Sumac

Mini Persian cucumbers are the best choice for this salad as they have a thin delicate skin and few seeds. If you can’t find mini cucumbers, then English cucumbers are a good alternative. Speaking of cucumbers… they tend to be so underrated considering all health benefits they have to offer. Just think, with the water content alone (a whopping 95%!) they are amazing for flushing out toxins and great at keeping you hydrated. Plus they contain silica which also makes them beneficial to the skin and nails. BTW have you read my article on their health benefits and other useful purposes?

Persian Cucumber and Tomato Salad
 
Prep time
Total time
 
A very light and refreshing summer salad that goes well with pretty much everything. Serve with a baguette for a light meal or as side dish for your next BBQ.
Author:
Recipe type: Salad
Serves: 4-6 as a side

INGREDIENTS:
4 mini cucumbers (or 2 English cucumbers, seeds removed), diced
6 vine-ripened tomatoes, halved, cored and diced
1 medium red onion, diced
4 tablespoons freshly chopped flat-leaf parsley (about half a bunch)
2 tablespoons freshly chopped mint leaves
2 tablespoon extra-virgin olive oil
juice from 1 large lemon
sea salt and freshly ground pepper, to taste
2 teaspoons sumac spice
seeds from 1/2 pomegranate
crumbled sheep’s milk feta cheese, for serving (optional)

METHOD:
1. Add the cucumber, tomatoes, onion and herbs to a serving bowl.

2. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper (I use about 1/2 teaspoon coarse sea salt).

3. Pour the dressing over the salad and toss to coat. Right before serving, sprinkle with the sumac and pomegranate seeds. For feta fans, serve with crumbled feta cheese.

TIPS:
Food loving friends, this is a very versatile salad recipe that can be adjusted to suit your taste. Feel free to add a sprinkling of ground red chili flakes, more herbs, some diced avocado or even a can of chickpeas. I also like pan-fried chickpeas spiced with a sprinkle of ground coriander, cumin, salt and pepper. Yum!

If you make this Persian cucumber and tomato salad recipe, I’d love to hear how it turned out for you! Be sure to rate it and leave a comment below to let me know! Especially if you have tips for other readers. Or take a picture and tag me on Instagram @ellerepublic and don’t forget to hashtag #ellerepublic so I don’t miss it!

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