I made the most delicious dinner last night. Homemade pita, lentil dip, cucumber and mint salad and falafel with tahini sauce. The falafel came from a mix because despite many attempts, I can’t make it from scratch. Everything else I made myself though. Here is the recipe for the cucumber and mint salad. I just had to share it, so simple to make, delicious and healthy. The recipe is from New Food of Life, Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij. The lentil dip recipe can be found there as well.
Cucumber and Mint Salad
1 seedless cucumber
1 onion, peeled and thinly sliced
1 Tablespoon chopped fresh mint, or 1 teaspoon dried mint
2 Tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Peel cucumber and chop into 1/4 inch cubes.
Combine all ingredients in a bowl and mix thoroughly. Serve as an appetizer with Persian bread, or as a side dish.