Ingredients:

  • 6 Persian Cucumbers (approx. 500g)
  • 4 firm Roma or Vine-Ripened Tomatoes (approx. 400g)
  • 1 Red Bell Pepper (approx. 150g)
  • 3 Green Onions (scallions), finely sliced
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp ground sumac
  • 1/4 cup fresh mint leaves, chiffonade-style
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Using a sharp chef's knife, slice the Persian cucumbers into thin planks, then julienne into matchsticks, and finally into uniform 1/4-inch cubes.
  2. Repeat the micro-dice process with the Roma tomatoes and the red bell pepper, ensuring all pieces are approximately the same size as the cucumber.
  3. Finely slice the green onions and chop the fresh parsley. Prepare the mint by stacking the leaves, rolling them tightly, and slicing into thin ribbons (chiffonade).
  4. Place all diced vegetables and herbs into a large stainless steel or glass mixing bowl.
  5. Just before serving, drizzle the extra virgin olive oil and fresh lemon juice over the salad.
  6. Sprinkle the ground sumac, sea salt, and cracked black pepper over the top. Toss gently to combine all ingredients until evenly coated.