Salad Shirazi

• 3 Persian cucumbers (small, seedless)
• 1 big tomato
• 1 small red onion
• 1 tablespoon finely chopped parsely (optional)
• 6 tablespoons freshly squeezed lemon or lime juice
• 1 teaspoon dried mint
• olive oil, salt and pepper to taste

1. Dice cucumbers, tomato and onion as fine as 1/4" if possible or 1/2" - in any event, dice all uniformly. You want to end up with a 1, 1, 1/3 ratio of diced cucumbers, tomato and onion. So for example: 1 cup each of cucumber and tomato, and 1/3 cup of onion.
2. In a serving bowl, toss diced ingredients with: chopped parsley (if you're using it), dried ground mint crushed between palms of your hands, freshly squeezed lemon juice (err on overusing lemon juice than using too little), olive oil, salt, and pepper. Mix well.
3. Chill for 30 minutes to an hour in the fridge (allowing all the flavors and juices to blend and soak in) and serve. Note: this salad is best made shortly before serving, because the mixture of lemon and other juices will turn sour if left for too long.

cucumbers, tomato, red onion, freshly squeezed lemon, mint, olive oil

Taken from food52.com/recipes/20898-salad-shirazi (may not work)