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Ingredients
- 3 to 4 Persian cucumbers about 3/4 lb
½ red onion finely diced- 2 tbsp chopped fresh parsley, cilantro, basil or dill any combination
- 1 tsp dried mint
2 to 3 medium tomatoes about 1 lb
¼ cup fresh lime juice plus more to taste
3 tbsp extra-virgin olive oil- ¾ tsp fine sea salt plus more to taste
¼ tsp black pepper
Instructions
- Peel alternating strips from the cucumbers and trim the ends. Dice them into 1/4-inch pieces. Combine with the onion and fresh herbs and crumble in the dried mint.
- Core and dice the tomatoes to the same size and add them to the bowl.
- Whisk the lime juice, oil, salt and pepper. Toss with the vegetables just before serving and adjust with more lime or salt if needed.
Notes
Dress the salad at the last moment to keep the cucumber crisp.
Adapted from Samin Nosrat, NYT Cooking.
