Ingredients:

  • 350g Persian cucumbers (approx. 4-5 cucumbers), unpeeled and diced 1/4-inch
  • 300g Roma tomatoes (approx. 3 firm tomatoes), seeded and diced 1/4-inch
  • 80g small white or red onion, finely minced
  • 3 tbsp Ab-Ghooreh (sour grape juice or verjuice)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried mint
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Dice the Persian cucumbers into uniform 1/4-inch cubes. Keep the skin on for texture and color.
  2. Remove the seeds and watery pulp from the Roma tomatoes, then dice the flesh into 1/4-inch cubes to match the cucumbers.
  3. Finely mince the onion so the pieces are slightly smaller than the other vegetables.
  4. Take 1 tbsp dried mint in your palm and rub your hands together over the bowl. Smell the punchy, herbal aroma as the oils are released.
  5. In a small glass jar or bowl, whisk together the Ab-Ghooreh (verjuice), extra virgin olive oil, sea salt and black pepper to create the dressing.
  6. Combine the diced vegetables in a large glass bowl.
  7. Pour the dressing over the vegetables and toss gently just before serving to maintain the 'snap' of the cucumbers.
  8. Let the salad sit for 5 minutes. This allows the salt to start the osmotic process, creating the jus at the bottom.
  9. Adjust the salt or verjuice if the tomatoes are particularly sweet.
  10. Serve chilled. Transfer to a shallow bowl to show off the vibrant colors.