This is an easy recipe my friend gave me, it's healthy and delicious.

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium serving dish, toss the tomatoes, cucumbers and onion with lemon juice and salt.

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Nutrition Facts

31 calories; protein 1.3g; carbohydrates 7.2g; fat 0.2g; sodium 198.9mg. Full Nutrition
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Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/21/2010
Close but not entirely authentic. Add parsley (about 1/2 cup finely chopped) and mint. Ironically dried mint (labeled as mint flakes in traditional grocery stores) works best - 1 or 2 tbsp. Also for clarification red onion not white onion. While lemon juice is typically used in this dish in northern Iran try it southern style with lime juice instead. It adds a little more zing. We usually use at least one (if not two) freshly squeezed lemon/lime; 1 tbsp is too little. Finally let the salad refrigerate for at least 30 minutes to blend the flavors. This salad makes a great accompaniment to Middle Eastern dishes such as kabob kofta falafel donair etc but also try it with steak or carne asada. Yum. Read More
(48)

Most helpful critical review

Rating: 3 stars
01/09/2007
Living in a Persian household for many years we have changed this recipe & it is even better. Finely chop dill italian parsley and mint red pepper red onion persian cucumber (all a small dice) tomatoes are optional Instead of Lemon juice use Japanese rice wine... what flavor! Read More
(47)
46 Ratings
  • 5 star values: 21
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
07/21/2010
Close but not entirely authentic. Add parsley (about 1/2 cup finely chopped) and mint. Ironically dried mint (labeled as mint flakes in traditional grocery stores) works best - 1 or 2 tbsp. Also for clarification red onion not white onion. While lemon juice is typically used in this dish in northern Iran try it southern style with lime juice instead. It adds a little more zing. We usually use at least one (if not two) freshly squeezed lemon/lime; 1 tbsp is too little. Finally let the salad refrigerate for at least 30 minutes to blend the flavors. This salad makes a great accompaniment to Middle Eastern dishes such as kabob kofta falafel donair etc but also try it with steak or carne asada. Yum. Read More
(48)
Rating: 3 stars
01/09/2007
Living in a Persian household for many years we have changed this recipe & it is even better. Finely chop dill italian parsley and mint red pepper red onion persian cucumber (all a small dice) tomatoes are optional Instead of Lemon juice use Japanese rice wine... what flavor! Read More
(47)
Rating: 4 stars
08/01/2006
This is a traditional dish that all Persians have had in their lifetime. The only thing missing is chopped mint which brings the whole dish together! Read More
(17)
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Rating: 3 stars
05/21/2011
There were a couple of things I knew wouldn t appeal to me in this recipe so I took the liberty of making a few modifications. I decided for the purpose of what I intended this salad for that it would be easier to eat and prettier to boot if it wasn't all chopped up. I used fresh crisp baby cucumbers sliced and tiny grape tomatoes. Since I m having dinner guests tonight and not familiar with their tastes I played it safe and left out the onion. Finally with just salt and a little lemon juice I knew this would be rather flat and lifeless in my view. I had some homemade lemon-dill vinaigrette left over which worked ideally with the addition of even more dill. The salad now is delicious - light fresh and nicely enhanced with the dill lemon juice olive oil salt pepper and Dijon mustard in the vinaigrette. I m sure my guests will love it. I suppose my alterations effectively changed the authenticity of this salad (one I m not familiar with) but I was quite pleased to use the recipe as a base reference for my own tweaks. As is however I can t rate it any more than average as it lacks any real character or flavor distinction. Read More
(14)
Rating: 5 stars
07/18/2006
Fresh and crunchy. The only thing I added was some chopped mint because that is how I had it at a Persian restaurant. It tastes more authentic! Read More
(10)
Rating: 5 stars
02/16/2011
So refreshing and healthy!!!! It was well worth all the effort of dicing and chopping. Took other viewers advice and added dill mint parsley red pepper and used the red onion. Next time I am going to try the Japanese Rice Wine but to me the flavor was out of this world even using the lemon juice. With all the compliments I got I felt like taking a bow...but really SABUYUKCAN and all the helpful reviewers ought to be the ones to do it!!! Thanks so much for a keeper. Read More
(8)
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Rating: 5 stars
05/22/2011
served this a few weeks ago with 'Lamb Shawarma' from this site and they were both great. i love simple clean recipes like this; the fact that it's both delicious on its own AND easy to customize to your own tastes makes it five-star worthy nothing less. Read More
(6)
Rating: 5 stars
06/16/2007
I love how healthy & delicious this is!!! I added a good handful of minced fresh mint & about half a handful of minced fresh italian parsley. I topped with feta. I recommend that you serve with a slotted spoon &/or place in a different bowl (after draining) before serving. I accompanied this with baked pita triangles. Read More
(6)
Rating: 4 stars
08/18/2011
This is good and pretty quick to make especially when there isn't any lettuce in the house. It has a very fresh taste. I made 1/2 the recipe and still got nearly the same amount of servings. I think an unpeeled English cucumber and a red onion would work best but the recipe as is works fine to if made right before eating. I found that it does not refridgerate well at all as the lemon juice will turn it sour after sitting too long so I would only make the amount that can be eaten in one meal. Read More
(5)
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