BY NICOLE MODIC
My Armenian heritage is super special to me, and is something that I am so proud of! I could not be more proud to be first-generation Armenian-America.
If you are looking for a quick, easy, and delicious recipe that comes together in minutes, then look no further because this is IT! My 10-Minute Armenian Cucumber & Tomato Salad is a light, simple, and refreshing dish that only takes a few minutes to whip up, but can be enjoyed and savored throughout the week. It’s the best!
What You Need to Make This Simple & Delicious Armenian Salad
- Cucumbers: To make a cucumber & tomato salad, you most certainly need cucumbers! I like using Persian cucumbers because they’re smaller and crunchier, but you can use traditional English cucumbers, too!
- Tomatoes: Of course, you need tomatoes to make this recipe! Any type of tomato will do, but I usually use cherry or grape tomatoes.
- Mint: When it comes to Middle Eastern / Armenian cooking, mint is an absolute essential ingredient.
- Green Onions: Fresh green onions are absolutely essential here. Don’t skip these!
- Italian Parsley: Parsley adds brightness to this salad, and an herbaceous flavor that can’t be beat!
- Olive Oil: Olive oil is my favorite oil to use, in dressings or otherwise. It adds a serving of heart-healthy fats, and tastes absolutely delicious in this recipe!
- Lemon: A squeeze of fresh lemon juice adds brightness and acidity to this dressing. Don’t skip it!
- Salt: A pinch of sea salt is necessary in any good salad recipe!
- Sumac: If you haven’t tried sumac yet, then you absolutely need to! Sumac is a member of the cashew family, and has a tart, lemony flavor that is absolutely addictive. Plus, it’s fairly high in antioxidants as well! You can find sumac at most natural grocery stores, as well as in Middle Eastern markets.
How to Make This Nostalgic Armenian Salad
Making this salad could not be any easier! Simply start by chopping and preparing your veggies and herbs, and add them to a large bowl.
Then, add in your wet ingredients and toss to coat well. Once done, serve immediately, or store any leftovers in an airtight container in the fridge for up to five days. Enjoy!
