“Tomato Medley Persian Salad”

I must admit, going to the market can be a daunting task at times. However, a recent trip was such a pleasant experience. Friendly people and some of the best produce I’ve bought so far this season. The cucumbers looked great along with the cherry tomatoes. That meant, Tomato Medley Persian Salad, today.

I’ve made this incredible salad several times in the past few weeks because it’s just that good. When you grill on a hot day, say chicken and seafood, nothing pairs better than a simple flavorful salad. Well, this Persian salad will be on your dinner menu quite often. Besides, this salad is low-fat and low carb.

Tomato Medley Persian Salad

Like I mentioned before, only the freshest ingredients make the best salads. Choose wisely when buying your produce. Feel it for bruising, cuts, spots and possible unripe produce my feel hard.

Persian salad normally is made with ripe vine tomatoes yet on this trip I purchased Wild Wonders at Whole Foods. There are other brands around but these tomatoes are a mix of colorful varieties. I compare them to eating heirloom tomatoes only in a smaller form. Red cherry tomatoes can be used as is tradition.

Next, you have cucumbers and yes, they do need to be fresh tasting. I used (Persian) mini snacking cucumbers because of size, few seeds and are crunchy. Large cucumbers have lots of seeds and need to be removed in making this salad. Just remember, no spots or bruising and firm feel.

Red onion and fresh mint are perfect additions to your salad. Mint adds a fresh, vibrant accent to your salad. Feta cheese is finishing touch before the vinaigrette is added.

The last and most important step that makes this salad sing is the vinaigrette. Olive oil, fresh lime juice, salt and pepper are a match made in heaven for this salad. I’m telling you that one bite of this crunchy salad will leave you wanting more. Ready to make the salad you’ll be serving the rest of the summer. Come on!

Tomato Medley Persian Salad

A Persian salad is normally made with small, diced ingredients. However, I decided to leave everything in larger bite-size pieces. No matter because the taste is the same. Feel free to cut veggies as you wish.

First, grab a large mixing bowl, a large spoon, and all the listed ingredients to make your salad. Preparing your vegetables and squeezing lime juice are things that take time, therefore allowing you to complete this salad in a flash. It’s about getting dinner on the table to feed hungry faces.

In your large mixing bowl, whisk together:

• fresh lime juice
• olive oil
• salt and black pepper

Next, add to the bowl:

• cucumbers
• cherry tomatoes
• red onion
• fresh mint
• crumbled feta cheese

Stir salad until well mixed and adjust seasonings to taste. You can mix the salad in reserve order as it doesn’t matter. This Persian salad can be eaten right away, leaving at room temperature. However, chilling 30 minutes to overnight allows flavors to meld. Bring salad to room temp before serving. And there you have it, one Tomato Medley Persian Salad.

Tomato Medley Persian Salad

You are going to love this salad as much as I do. The crunchy cucumbers, sweet cherry tomatoes, savory red onion, fresh mint for brightness, and tangy crumbled feta just can’t be beat.

The simple vinaigrette of fresh lime juice, olive oil, salt and pepper are the perfect match. If you’re looking to add even more flavor, consider chopped fresh oregano or even ground sumac.

Sumac is widely used in Mediterranean/Middle Eastern cooking and can be found in store spice aisles or online to purchase. This spice has fruity, lemony, sweet and sour taste that is totally surprising. The deep red color of Sumac definitely fools you and is not spicy hot at all. Start with 1/4 teaspoon if adding to this recipe and add from there if desired. Great spice for meat rubs, too.

Whether you make this recipe as written or make as you desire, this salad will become a fast favorite. Nothing says summer better than a incredible fresh salad. Enjoy!

Tomato Medley Persian Salad

If you make this recipe, I’d love to know what you think. Like or leave a comment below, @michelleheyden, @chowdownlowdown or #chowdownlowdown. Happy Summer!

 

Tomato Medley Persian Salad

3 – 4 small Persian cucumbers (mini), halved lengthwise twice, seeded, and sliced

1 – 18 oz. package medley cherry tomatoes, halved

1/2 red onion, small diced

1 ½ T. fresh mint, chopped

3 T. crumbled feta cheese, to taste

Juice of 2 limes

1 T. olive oil, to taste

1/2 t. sea salt, to taste

1/2 t. freshly ground black pepper

 

In a large mixing bowl, combine cucumbers, cherry tomatoes, red onion, mint, and feta cheese.

Next, in a small bowl, whisk together, lime juice, oil, salt, and pepper.

Pour dressing over salad and thoroughly mix. Place salad in refrigerator to chill at least 30 minutes to overnight.

Give the salad a quick stir before serving, adjusting seasoning as desired.

This salad makes a great side for grilled chicken and seafood.

Recipe can be made to feed more people if needed. Refrigerate any leftovers covered up to 3 days.

Enjoy!

 

Makes about 4 servings.