This salad is a perfect side dish for any phase of the South Beach Diet, or any other diet for that matter, and it's an incredible tasting summer treat for anyone, whether or not you're on a diet. I think it pairs wonderfully with any kind of grilled meat or fish.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place diced cucumber into a colander and sprinkle with 1 teaspoon salt or as needed; allow to drain for about 15 minutes. Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice and season with salt and black pepper. Serve immediately.

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Nutrition Facts

48.3 calories; 0.8 g protein; 4.1 g carbohydrates; 0 mg cholesterol; 297.3 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2012
Im from Missouri but I live in Egypt now. I made it for my family and Middle Eastern friends. They said it tasted as if i've been cooking this dish for years. so simply and quick. I will add this dish as a topping to my chicken burrito. Read More
(10)

Most helpful critical review

Rating: 2 stars
05/12/2015
based on the reviews i thought i would have really enjoyed this.. it just tasted way too herbal for me.. i did sub cilantro for parsley and green onion for sweet onion and i cut the olive oil in half and nearly tripled the amount of lemon juice.. i also added one crushed garlic.. still unhappy with the dish at this point i added some salad mix (iceberg lettuce shredded carrot and purple cabbage) and a good amount of salt.. if the title said this was some kind of topping and not "salad" i would have understood.. this was clearly meant to be added to something not eaten as a snack or a "salad".. it made me think of tabbouleh without the bulgur/couscous Read More
14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/19/2012
Im from Missouri but I live in Egypt now. I made it for my family and Middle Eastern friends. They said it tasted as if i've been cooking this dish for years. so simply and quick. I will add this dish as a topping to my chicken burrito. Read More
(10)
Rating: 4 stars
08/09/2012
Very nice light-tasting tomato salad great for a hot summer day. I've been looking for a way to use up some of my fresh mint and it was a good addition to this salad. I added in a little more lemon juice (to our taste) which really brightened the flavor. Read More
(4)
Rating: 4 stars
10/02/2012
My Turkish friend doesn't use the cucumber but uses either green chillis or green capsicum (depending what's on hand) and Spanish Onions. We love it! It's such a versatile and delicious salad. I recommend it with the Haydari and Koftas for Tapas. Read More
(3)
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Rating: 5 stars
08/12/2014
Light and delicious. A great summer salad. Read More
(2)
Rating: 4 stars
05/16/2015
I've made this recipe for years it's called Shiraz in Iran. I love it except I learned it using basil instead of parsley. I bet the parsley is just as good just a little different. And I chunk the vegetables instead of finely dicing. Delicious cool salad for the summer. Read More
(1)
Rating: 5 stars
05/28/2018
Wow! Super fresh and delicious. We put in 5 (on the vine) tomatoes since the 1 cup looked overwhelmed by the herbs. Then we doubled the lemon juice and olive oil. It came out fantastic. Will definitely become a go-to recipe once I figure out how to get pre-chopped herbs. That was the only pain in this recipe.... but well worth it. Read More
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Rating: 5 stars
05/10/2019
Very easy and refreshing! I usually add a bit of jalapeno and/or habanero peppers for some serious zip! Read More
Rating: 4 stars
06/06/2018
I followed every step on the recipe and able to made it perfectly. Delicious!!! Read More
Rating: 5 stars
07/06/2019
I make this all the time. Refreshing & delicious Read More
Rating: 2 stars
05/12/2015
based on the reviews i thought i would have really enjoyed this.. it just tasted way too herbal for me.. i did sub cilantro for parsley and green onion for sweet onion and i cut the olive oil in half and nearly tripled the amount of lemon juice.. i also added one crushed garlic.. still unhappy with the dish at this point i added some salad mix (iceberg lettuce shredded carrot and purple cabbage) and a good amount of salt.. if the title said this was some kind of topping and not "salad" i would have understood.. this was clearly meant to be added to something not eaten as a snack or a "salad".. it made me think of tabbouleh without the bulgur/couscous Read More