Ingredients
Method
- Peel the cucumbers and cut them in half lengthwise. Use a spoon to scrape out the seeds and watery center. This prevents the salad from getting soggy.
- Dice the cucumbers into very small pieces, about 1/4 inch or smaller. The smaller the better for authentic texture.
- Core the tomatoes and cut them into the same small dice as the cucumbers. Try to keep the pieces uniform in size.
- If using red onion, dice it very finely, even smaller than the other vegetables since the flavor is more intense.
- In a large bowl, combine the diced cucumbers, tomatoes, and onion (if using).
- Add the lemon juice, olive oil, salt, and pepper. Toss gently to combine.
- Add the chopped parsley and mint (if using) and toss again.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Serve immediately for the best texture. If you must make it ahead, wait to add the dressing until just before serving.
Notes
For the best flavor, use tomatoes and cucumbers that are in season. The salad is best eaten within an hour of making it to maintain the crisp texture. You can prep the vegetables up to 4 hours ahead, but store them separately from the dressing until ready to serve.