Tomato and cucumber salads are a staple in south Louisiana, so it was fun to get to know this Persian version with delicious flavors from lime and mint. This salad keeps well in the fridge for several days. Use it as a bed for grilled fish or shrimp. We like to serve it as a cool side for spicy Shawarma Skewers. Keep this recipe handy during the summertime bounty of tomatoes and cukes!
Time: 10 min
Serves 4Rating
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Loading...| 3 cucumbers, diced | |
| 2 medium tomatoes, diced | |
| 1/2 yellow onion, diced | |
| 1 Tbl dried Spearmint | |
| 1/2 cup freshly squeezed lime juice | |
| 3 Tbl Arbequina Extra Virgin Olive Oil | |
| Sea salt and freshly ground black pepper | |
| Fresh mint, for serving |
| 1. | Combine the tomatoes, onion and cucumber in a bowl. Rub the dried mint between your palms so that the heat of your skin activates the flavor. |
| 2. | Add to the dried mint to the salad along with the lime juice and Arbequina Extra Virgin Olive Oil. Fold gently to combine. Taste and adjust with salt and pepper. |
| 3. | Serve with chopped fresh mint. |
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