Persian Cucumber Salad

February 27, 2017


Place cucumbers, tomatoes, red onion, parsley and mint in large bowl.

In a small bowl, stir together lemon juice and olive oil. Pour dressing over vegetables and mix gently. Sprinkle top of salad with ground sumac, smoked paprika (or Aleppo pepper flakes), salt and freshly ground pepper. Allow flavors to meld for 10 minutes before serving. Taste and add more lemon juice, if desired.

* Sumac is a tart berry and available at Middle Eastern grocers or well-stocked natural foods stores. If you find the whole berry, just grind it in your blender or coffee grinder.

About this recipe

Recipe courtesy of Olivia Chase, co-owner of Farmer and the Cook in Meiners Oaks with her husband, Steve Sprinkel. Serve this refreshing salad with warm pita bread, kalamata olives, hummus, a slab of soft goat cheese and a slightly chilled bottle of Sangiovese.

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  • 2 cups cucumber, cut in ½-inch cubes (Taste the cucumber peel, and if it's not too bitter leave it on.)
  • 1 cup tomato, cut in ½-inch cubes
  • ⅓ to ½ cup red onion, minced (adjust onion amount to taste)
  • ½ cup flat-leaf parsley, minced
  • ¼ cup mint, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons California olive oil
  • 1 teaspoon ground sumac*
  • ½ teaspoon smoked paprika (Aleppo pepper flakes are best, but can be hard to find.)
  • Salt
  • Freshly ground black pepper
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