Equipment
Ingredients
Vegetables
- 400 g roma tomatoes, firm, seeds removed
- 250 g persian cucumbers, unpeeled
- 80 g red onion, peeled
Herbs
- 15 g fresh flat-leaf parsley, leaves only
- 10 g fresh mint, leaves only
Spicy Dressing
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 4 g kosher salt
- 3 g sumac
- 2 g aleppo pepper
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Cut the tomatoes, cucumbers, and red onion into uniform 5 millimeter cubes using a chef knife and cutting board. Place the diced vegetables into the large mixing bowl.
Finely chop the fresh parsley and mint leaves. Add the herbs to the bowl with the diced vegetables.
In the small bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, kosher salt, sumac, aleppo pepper, and black pepper. Whisk vigorously until the mixture is fully emulsified.
Pour the spicy dressing over the vegetables and herbs. Mix gently with a spoon or spatula until all ingredients are evenly coated with the dressing.
Allow the salad to rest at room temperature for 15 minutes before serving. This allows the flavors to meld and the vegetables to slightly soften and release their natural juices.
Chef's Notes
- The absolute secret to a perfect chopped salad is the uniform, fine dice. Aiming for pieces no larger than a chickpea ensures every spoonful contains a perfect balance of all ingredients.
- Aleppo pepper provides a mild, complex, fruity heat rather than aggressive spice. If you must use standard red pepper flakes, reduce the quantity significantly so you do not overpower the delicate fresh herbs.
- Using firm tomatoes is critical. Roma or vine tomatoes work best, but you must remove the watery, seed-heavy interior before dicing to maintain the structural integrity of the salad.
Storage
Refrigerator: 1 day — Vegetables will release water and lose crispness after 24 hours. Best consumed fresh.
