Shirazi Salad

INGREDIENTS

• 5 persian cucumbers, diced

• ~1 cup cherry/grape tomatoes, diced or 2 regular tomatoes, diced

• Red/white onion to taste

• Fresh mint, dill, and/or parsley, finely chopped

• 1/4 cup freshly squeezed lemon juice

• 3-4 tablespoons olive oil

• Fine grain sea salt to taste

• Black pepper to taste

METHOD

1. Dice 4-5 persian cucumbers, ~1 cup cherry/grape tomatoes, onion, and herbs. Place in salad bowl.

2. In a mason jar or small bowl, combine 1/4 cup lemon juice, 3-4 tablespoons olive oil, and sea salt and pepper to taste. Whisk or shake well. Taste and adjust for seasoning.

3. Pour as much dressing as you like over the salad. Toss well. Taste and adjust. I like to let the salad sit for about 30 minutes in the fridge before serving.