Middle Eastern Cucumber Tomato Salad
Persian meets Lebanese Salad. The elements of a Persian Salad Shirazi and a Lebanese Fattoush make my go-to side Salad. Pairs well with just about any Mediterranean dish, or can be served as part of a Mezze. Enjoy as a main course by adding in some grass fed Feta, or whatever protein you like.
Best enjoyed in the summer months with just picked home grown veggies and herbs bursting with nutrients , color and flavor.
Organic Ingredients, serves 2
3 Persian Cucumbers, washed.
30 Cherry Tomatoes, a variety of colors, shapes and sizes, washed
2-3 Shallots
3 Pink Raddishes, washed
30 Mint Leaves, washed
30 Parsley Leaves, washed
1 Lemon
1/4 Cup Extra Virgin Olive Oil
1 Tsp. Sumac
1 Tsp. Sea Salt
Black Pepper, to taste
Method:
Slice Persian Cucumbers into small, thin rounds.
Cut Cherry Tomatoes in half, I like to cut the length-ways mostly and a width ways.
Thinly slice your Radishes. as thin as you can without breaking then cut in half.
Peel and thinly slice your Shallot starting from the thinnest end into circular/oval rounds. Slice as thin as you can without breaking. Break them into rings with your fingers.
Place your Cucumbers, Tomatoes, Raddish and Shallot in a bowl and mix. Top with Parsley, Mint and Sumac. Squeeze the juice of one Lemon and add your Olive Oil, Salt & Pepper to taste and mix well.
Ingredients for Middle Eastern Cucumber Salad.
Chopped and ready to assemble. I like to cut most of my Cherry Tomatoes long, but vary with a few to keep the shapes different.
Sahtain and Noosh-Jan.