Why You’ll Love This Recipe
- A fresh Armenian-inspired twist on classic Caprese salad
- Made with juicy heirloom tomatoes and crisp Persian cucumbers
- A beautiful summer appetizer that's perfect for hosting
- Bright and flavorful with lemon, sumac, and dried mint
- No separate bowl needed—the dressing is made right on the plate
- Ready in about 10 minutes
- Light, fresh, and easy enough for a weeknight or elegant enough for entertaining
Armenian-Inspired Caprese Salad
Ingredients
For the Salad
- 4-5 heirloom tomatoes sliced
- 1 Persian cucumber diced
- 4 oz Greek feta cheese crumbled
- Green Persian or Thai basil to taste
- Purple Persian basil to taste
For the Dressing
- 3-4 tablespoons extra virgin olive oil plus more for drizzling
- Juice of ½-1 lemon to taste
- 1 teaspoon sumac plus more for finishing
- 1 teaspoon dried mint plus more for finishing
- Chunky sea salt to taste
Instructions
Make the dressing
- Add 2-3 tablespoons of extra virgin olive oil, lemon juice, sumac, dried mint, and chunky sea salt directly onto a large serving plate.
- Mix the ingredients together right on the plate to create your dressing.
Assemble the salad
- Slice the 4-5 heirloom tomatoes and arrange them over the dressing on the plate.
- Add the diced Persian cucumber over the tomatoes.
- Sprinkle the 4oz. crumbled Greek feta evenly over the salad.
- Add the green and purple basil. Keep the leaves whole for a more rustic presentation, or cut/tear them into smaller pieces if you prefer.
- You can also tuck some of the basil leaves into the dressing at the bottom of the plate.
Finish and serve
- Drizzle the salad with additional extra virgin olive oil.
- Finish with another sprinkle of chunky sea salt, sumac, and dried mint, plus a squeeze of fresh lemon juice.
- Serve immediately and enjoy!
Notes
Frequently Asked Questions
Q: Why is this called an Armenian-inspired Caprese salad?
While the ingredients aren't traditionally Armenian, many of the flavors and ingredients used here are common in Armenian and Mediterranean-influenced cooking. Persian cucumbers, basil, feta, lemon, mint, and sumac are all ingredients I use often, and as an Armenian, there's a lot of natural overlap and cultural influence when it comes to the food I grew up with and the way I cook. This salad is my personal Armenian-inspired take on a classic Caprese.
Q: Can I use regular cucumbers instead of Persian cucumbers?
Yes! Persian cucumbers are my favorite because they're small, crisp, and have thin skin, but English cucumbers or another variety of crisp cucumber will work too.
Q: Can I use mozzarella instead of feta?
Absolutely, but feta is what gives this version its Armenian/Mediterranean-inspired twist. Greek feta adds a salty, tangy flavor that pairs especially well with the lemon, sumac, and fresh basil.
Q: Can I make this salad ahead of time?
This salad is best assembled right before serving. You can slice the tomatoes and dice the cucumber shortly beforehand, but I recommend waiting to assemble and dress the salad until you're ready to eat it so the tomatoes and cucumbers stay fresh and the salad doesn't become watery.
Q: Should I refrigerate the tomatoes?
No! Keep your tomatoes at room temperature for the best flavor and texture. If you've already sliced and assembled the salad, serve it immediately rather than letting it sit in the refrigerator.
Q: Can I add anything else to this salad?
Definitely! Greek Kalamata olives are a great addition if you want to add a salty, briny element. You could also adjust the amount of basil, sumac, mint, lemon, and olive oil to your taste.
Q: What kind of basil should I use?
Green Persian basil and purple Persian basil are my favorites for this salad, but Thai basil also works beautifully. You can use one type or a combination of different basil varieties.
