Persian Cucumber Salad

This is a fresh and simple salad that you will find yourself using a lot over these next few months.  I know it feels a bit like Winter here this week, but it won’t be too long before temperatures will be soaring and you will be popping out the grills and BBQ season will be upon us!

I made this salad the other night for the Sister Missionaries to have with their Turkey Burgers and it went down a real treat.  They really enjoyed it.  I did too!

It was really simple to make and uses only a few ingredients  . . .  cucumbers . . . Long English ones, lightly pared, you will want a bit of the green still there for show . . .  cherry tomatoes . . .  I used Italian baby plums, quartered, chopped red onions, salt, pepper and mint . . .  with only a bit of olive oil and some lemon juice.

I always leave my tomatoes on the kitchen counter.  They are not really ripe when you pick them up at the shops.  Leaving them on the counter helps them to ripen a bit more and bring their flavours out to the best you can get with off-season tomatoes.

This was simple, healthy and delicious.  I can only imagine at the moment how very tasty it will be once tomatoes and cucumbers are in season.  I can’t wait!

Combine everything but the cheese in a bowl.  Toss to combine.  Cover and chill for at least an hour prior to serving.  Sprinkle the cheese on top when you are ready to serve. (if using)

Fresh and Tasty!  Bon Appetit!

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The English Kitchen
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