Prep 20 mins
Cook 0 mins
A very light and refreshing salad that goes well with everything. The longer this stays the better it taste. You will also notice that the liquid increases as the salad sits.
- Chop all the vegetables (tomato, cucumber and onion) finely.
- Mix chopped vegetables with parsley, lemon juice and olive oil.
- Salt to taste.
This is an Iranian staple, and yet I would change up the recipe slightly. . . This is how we traditionally had it in our household. Instead of lemon juice, I would use the juice of 2 FRESHLY squeezed limes, and 2 tablespoons of FRESHLY chopped basil (Persian Basil preferred). And a tablespoon of dried mint. Be generous with the salt.
Made this as a side for dinner one night when the ac was out. Very tasty, only change was to use mint as suggested by other reviewers since we were out of parsley. Going into the regular rotation for sure! Click for the cure: http://pages.teamintraining.org/va/rnrh10/lselby
Yum! Made it with fresh lemon juice and basil instead of parsley. Enjoyed and will be adding it to our regular meal rotation.