FOOD FOR THE SOUL: Cucumber Tomato Spring Salad

Cucumber Tomato Spring Salad

Cucumber Tomato Spring Salad

Also known as Salad-e-Shirazi, this Middle Eastern favorite — a flavorful fusion of finely chopped tomatoes and cucumbers, mixed with spices and lime or lemon juice — is a summertime hit!

Recipe by

Ingredients: (Serves 2)

• 1 cucumber, peeled and cut in quarters
• 1 tomato, chopped small
• 1 tbsp lemon or lime juice
• 2 tbsp apple cider vinegar
• 1 tablespoon fresh parsley or mint, chopped fine
• 1 dash sea salt
• 1 dash black pepper

Cucumber Tomato Spring Salad

Preparation:

Toss cucumbers in a bowl with salt, and allow them to sit for 10 minutes. Drain excess water, then add remaining ingredients. (If you don’t have 10 minutes, then you’re moving too fast. Just kidding! In the event that the salad must be served more quickly, simply toss all of the ingredients together and serve. You may have more excess “juice” in the bowl, but it can always be drained later.)

Chef STACEY DOUGAN

www.chefstaceydougan.com • (702) 609-3488 • Email: chefstaceydougan@gmail.com
Twitter: ChefStaceyD • Facebook: Chef Stacey Dougan

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