Persian Cucumber Salad


°3 t extra virgin olive oil
°3 t fresh lemon juice
°1/4 teaspoon salt and pepper to taste
°1 pound Persian cucumber (or seedless cucumber)
°4 green onions
°1 bunch Italian parsley
°1 pound fresh red tomatoes


In a small glass bowl, whisk together olive oil, lemon juice, sea salt, and pepper. Sit aside.
Wash the vegetables, then cut the cucumber in half lengthwise, then cut it into cubes as shown.
Chop the green onions and chop the tomatoes into cubes. I got rid of most of the tomato seeds for this salad.
Remove most of the stems from the parsley, then chop off the leaves.
In a large salad bowl, gently toss diced cucumber, onion, tomato, and parsley.
Sprinkle the prepared sauce over the vegetables and toss gently to coat evenly.
Place in the refrigerator for at least 15 minutes to allow the flavors to blend.
Enjoy! ❤ 🌱🍅