Tomato cucumber salad

This is a super simple salad based on flavorful tomatoes and lots of herbs. Like most Middle Eastern salads, the flavour comes from fresh herbs, so be generous with them. The salad takes 15 minutes to prepare; essentially, you toss the ingredients together and serve, but the results are impressive. The crunchy cucumbers balance the sweet tomatoes, the vinegar adds tart nuances, and the herbs add a pop of flavour. This salad can get addictive.

Use Persian cucumbers if you can find them or the youngest tender cucumbers of any other variety. I also occasionally add feta to this salad (it is not in the original recipe) for some salt and creaminess.

This is a beautiful book packed with most of the well-known Persian recipes. The instructions are simple, and you are guaranteed to fall in love with the tahdig once you master this art. I recommend this book for anyone who is looking for a great starter book on Persian cuisine. For more recipes from this cookbook, click here.

Ingredients:

2 cucumbers, Persian or baby regular, peeled and diced into bite-sized pieces

2 cups cherry tomatoes, multi-coloured if available, halved

3 scallions finely sliced

Large handful of mixed fresh herbs, cilantro, mint, parsley, dill, basil, or anything else

Salt, to taste

1/2 teaspoon pepper

2 tablespoons EVOO

1-2 teaspoons white wine vinegar

Feta cheese (optional)

Mix in the cucumbers, tomatoes, scallions, and herbs and allow to sit.

When ready to serve, add the salt, pepper, olive oil and vinegar. Toss well, top with feta if using, and serve immediately.