Persian Salad With Tomatoes – a delicious recipe with tomatoes, cucumber, onion, handful lettuce leaves, olive oil, lemon. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Peel tomatoes by first cutting a cross in base of each tomato. Place in a bowl and cover with boiling water for 30 seconds or until the skin starts to curl back from the crosses. Drain, plunge into cold water and drain again. Peel, cut the tomatoes into quarters. Remove the seeds, if you like, and dice them.
2
Cut the cucumber into cubes, removing the skin first if you like.Tear the lettuce into pieces.
3
Place the tomatoes, cucumber, onion and lettuce in a large salad bowl and toss lightly together.
4
To make the dressing, pour olive oil into small bowl. Add lemon juice, crushed garlic clove, salt and black ground pepper. Whisk together well. Alternatively, combine the dressing ingredients in a screw top jar. Close tightly and shake vigorously so that the ingredients mix well.
137
kcal
Calories
8
g
Fat
17
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tomatoes, 3/4 cucumber, 1 onion finely chopped, 1 handful lettuce leaves, and more.
Yes, Persian Salad With Tomatoes falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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