Grandma's Armenian Salad
Ingredients
For the salad:
- 2-3 cucumbers
- 1 package cherry tomatoes or 1–2 medium tomatoes, chopped
- ~5 mini red peppers or 1 large red bell pepper
- 1 small red (purple) onion
- ½ bunch cilantro
- ½ bunch parsley
- 1 bunch purple basil
For the dressing (adjust to taste):
- ½-1 teaspoon salt
- ½-1 teaspoon pepper
- ½-1 teaspoon Aleppo pepper
- 2 tablespoons olive oil
- Juice of 1 lemon
Instructions
Prep the vegetables.
- Wash and dry all produce.
- Cut each cucumber in half lengthwise. Slice each half vertically into thin, wedge-like pieces (this is the traditional way this salad is prepared).
- Halve or quarter the cherry tomatoes.
- Thinly slice the mini red peppers and red onion.
- Add everything to a large serving bowl.
Chop the herbs.
- Roughly chop the cilantro, parsley, and purple basil. Add to the bowl and gently toss to combine.
Season the salad.
- Season with salt, black pepper, and Aleppo pepper. Drizzle with olive oil and squeeze in the lemon juice.
- Toss gently until evenly coated.
- Taste and adjust seasoning, lemon, or olive oil as needed.
Serve
- Serve immediately, or let sit for 10–15 minutes to allow the flavors to come together.
