As promised, I have some healthy recipes to share this week to help us feel better after all that Halloween candy we consumed over the weekend! This Persian tomato and cucumber salad is not only stunning, it’s packed with flavor. Hello, pomegranate seeds! Don’t skip them- they add a perfect burst of sweetness. The sumac is also a must. It’s a spice I don’t use often but it’s so unique and fragrant. (It comes from the dried ground berries of a flower and has a tangy/sour lemony taste.) There’s also some parsley and mint (optional) in this salad, and if you love feta, sprinkle some of that on top as you’re serving it!

Persian Tomato, Cucumber, and Pomegranate Salad

INGREDIENTS

4 mini (Persian) cucumbers or 2 English cucumbers, seeds removed, diced
6 vine-ripened tomatoes, halved, cored and diced (I used grape tomatoes)
1/2 small red onion, diced
~3 Tbsp. freshly chopped flat-leaf parsley
2 Tbsp. freshly chopped mint leaves (optional- I omitted)
2 Tbsp. extra virgin olive oil
juice from 1/2 lemon
sea salt and freshly ground pepper, to taste
sumac spice, to taste
seeds from 1/2 pomegranate
crumbled feta cheese, for serving (optional- I sprinkled a bit on top)

DIRECTIONS

1. Add the cucumber, tomatoes, onion and herbs to a serving bowl.
2. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper (I use about 1/2 tsp. coarse sea salt).
3. Pour the dressing over the salad and toss to coat. Right before serving, sprinkle with the sumac and pomegranate seeds. For feta fans, serve with crumbled feta cheese.

Serves 4.

(Adapted from Elle Republic)