I served this with my beef and onion stew the other day and someone asked for the recipe.
I’ve seen this called Persian Salad or Shirazi on restaurant menus. I’ve also seen it called Israeli Salad.
We have it often and this is my everyday take.
At its base, this salad is equal parts seeded diced cucumbers and seeded diced tomatoes. (Hence the name.) After that, it’s what I have at hand.
If you’re not using English or Persian cucumbers, then remove the seeds with a spoon.
I first let both the diced cucumbers and tomatoes sit in a strainer with a couple pinches of salt tossed in for 10-15 minutes to let some of the water get drawn out and drain off.
Add a bit of lemon juice, chopped parsley, olive oil, some freshly-cracked black pepper, and some sumac.
I realize not everyone keeps a jar of sumac in their kitchens. I get mine from one of the Mediterranean grocery stores here in town, and I know you can get it on-line or at a spice shop like Penzeys.
If you don’t have sumac, however, you can substitute some lemon pepper (or just lemon zest and black pepper). I use sumac for its tartness without adding more lemon flavor.
Many people also add some diced red onion and/or crumbled feta cheese. In fact, I’m one of those people. It just depends on the day and what else I’m serving.
And that’s it. You can serve it right away at room temperature or seal it in the refrigerator for a day or two and serve it chilled. It’s up to you.
Simple Cucumber and Tomato Salad
This simple cucumber and tomato salad is one of our go-to side dishes whenever fresh produce is available. It's refreshing, delicious, and easy to make. Visit suppertimeblues.com to learn more.
- 1 cucumber, seeded, diced see notes
- 4 tomatoes, seeded, diced see notes
- 1 handful of parsley, chopped
- 2 tablespoons extra-virgin olive oil
- 1-2 tablespoons fresh lemon juice
- 2 teaspoons sumac see notes
- 1/2 teaspoon freshly ground black pepper see notes
- 1/2 cup chopped red onion (optional)
- 1/2 cup crumbled feta cheese (optional)
Seed and dice the cucumber and tomatoes, sprinkle with a couple pinches of salt, and place in a strainer over a bowl for about 10 minutes. Discard the drained water.
Mix in the remaining ingredients and stir well.
Crumble feta cheese on top if desired.
The goal is to use an equal amount of cucumber and tomato. Sometimes it will be more or less of either to get there.
If not using sumac, you can use lemon pepper instead of the black pepper or just use lemon zest and black pepper instead.