← Nouns Cooking · Lebanese & Turkish

Ingredients

• 3 Persian cucumbers (or 1 large cucumber)
• 3 firm tomatoes
• ½ Red onion
• 1 tbsp dried mint (or a handful of fresh, chopped)
• 4 tbsp lemon or lime juice (or verjuice)
• 2 tbsp extra-virgin olive oil
• ½ tsp Salt
• ¼ tsp Black pepper

Method

1. Dice the cucumbers, tomatoes and onion into small, even cubes, about 5 mm. Scoop out very watery tomato seeds first.
2. Put everything in a bowl with the mint.
3. Just before serving, add the lemon juice, oil, salt and pepper and toss well. Let it sit for 5 min so the juices mingle.
4. Serve with rice, kebabs or stews, spooning some of the tangy juice over the rice.

Tips

• Dress it at the last minute; salt pulls water from the cucumber and makes it soggy.
• Rubbing the dried mint between your palms wakes up its flavour.

Sources

Written in our own words after cross-checking these recipes:

Cooking with Ayeh Unicorns in the Kitchen The Mediterranean Dish