Persian-Style Cucumber and Tomato Salad
A bright and crunchy mix of salted vegetables and leafy greens with a sharp garlic vinaigrette
Why This Recipe Works
Salting the cucumbers and tomatoes beforehand draws out excess moisture, ensuring the dressing stays bright and concentrated rather than watered down. Letting the vegetables marinate in the vinaigrette for a few minutes before adding the lettuce allows the flavors to fully penetrate.
Instructions
Toss the cucumbers and tomatoes with salt in a colander and let them drain for 15 minutes—this draws out excess water so the salad stays crisp.
Whisk the vinegar, garlic, salt, and pepper together in a large bowl. Whisking constantly, slowly drizzle in the oil until the dressing is emulsified and well combined.
Add the drained cucumbers and tomatoes, bell pepper, onion, radishes, and parsley to the bowl and toss to coat. Let the salad sit for 5 to 20 minutes so the vegetables can absorb the flavors of the vinaigrette.
Add the lettuce and gently toss to combine. Season with additional salt and pepper to taste and serve immediately while the vegetables are still cold and refreshing.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
