Ingredients:

  • 2 medium cucumbers, peeled or unpeeled, finely diced (approx. 2 cups / 500g)
  • 2 medium ripe tomatoes, finely diced (approx. 2 cups / 500g)
  • ½ medium red onion, finely diced (approx. ½ cup / 125g)
  • ½ cup (loosely packed) fresh parsley, finely chopped (approx. 15g)
  • ¼ cup (loosely packed) fresh mint, finely chopped (approx. 7g)
  • 3 tablespoons fresh lemon juice (approx. 45ml)
  • 3 tablespoons extra virgin olive oil (approx. 45ml)
  • ½ teaspoon dried oregano (approx. 1g)
  • Salt and freshly ground black pepper to taste (approx. ¼ tsp each to start)

Instructions:

  1. Dice the cucumbers, tomatoes, and red onion into small, uniform pieces.
  2. Finely chop the fresh parsley and mint.
  3. In a mixing bowl, gently combine the diced cucumbers, tomatoes, red onion, parsley, and mint.
  4. In a small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and pepper.
  5. Pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning as needed.
  6. For best flavor, cover and chill the persian salad in the refrigerator for at least 15 minutes before serving.