Ingredients
- 2 Persian cucumbers or 1 English/large cucumber
- 2 medium tomatoes
- 1/2 medium red onion
- 2 tbsp fresh parsley finely minced
- 1 tsp dried mint
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Finely dice the tomatoes, cucumbers, red onion, and finely mince the fresh parsley.
- Add everything to a large salad bowl and combine all the ingredients.
- Refrigerate for at least 15 minutes, preferably longer/an hour, but eat it on the same day.
- Serve the salad in a large bowl, ready for your guests to enjoy – it’s that simple!
Recipe Notes
- If you’re not using Persian cucumbers or English cucumbers, taste the cucumbers and if they taste bitter or have a very thick skin, you should peel the skin or half-peel the skin. If they’re really watery, you can also remove the seeds so that the salad is less diluted by the water from the cucumbers.
- Use tomatoes that are firm and less watery such as Roma tomatoes.
Did you make this recipe?Mention @nomadparadisefood or tag #nomadparadisefood!