This salad is a staple in my summer kitchen. Traditionally made with olive oil and salt, when replacing these ingredients, you have to pack in more fresh herbs and add citrus zest to give you a satisfying burst of freshness.
Serves 4-6
Ingredients:
6 small Persian cucumbers, cut into ¼-inch dice
3 medium tomatoes, cored, cut into ¼-inch dice
1 red bell pepper, cored, cut into ¼-inch dice
3 whole scallions, thinly sliced
1 cup fresh parsley, chopped
½ cup fresh mint leaves, chopped (optional)
2 tablespoons fresh lemon juice, plus zest from the whole lemon
Black pepper, freshly ground
Chef’s Note:
I like to add sumac, Aleppo pepper, or crushed red pepper for an extra kick.