Description
A refreshing salad with crisp cucumbers, bright tomatoes, and a lemony olive oil dressing, perfect for a quick weeknight meal or as a side.
Ingredients
For the Chips
- 3 small flour tortillas, cut into triangles (Can swap for pita chips or crostini)
- 1 tablespoon avocado oil, in a spray bottle (For spraying the tortilla chips)
- 1/2 teaspoon salt (For seasoning the chips)
For the Salad
- 4 pieces Persian cucumbers, finely diced (Use regular cucumbers if Persian are not available)
- 1/2 medium red onion, finely diced (Can rinse under cold water to soften the flavor)
- 3 pieces vine tomatoes, finely diced
- 2 tablespoons olive oil (For the dressing)
- 1 piece lemon, juiced (Grape juice can be used for a traditional touch)
- 1/2 teaspoon salt, to taste (Adjust according to preference)
- 1 tablespoon fresh mint, finely chopped (Optional, can substitute with parsley)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Cut the tortillas into small triangles and spray them with avocado oil and sprinkle with salt.
- Bake the tortilla triangles until golden, about 12 minutes.
- While the chips are baking, finely dice the cucumbers, red onion, and tomatoes.
Dressing and Finishing
- In a small mason jar, combine olive oil, lemon juice, salt, and mint. Shake to mix.
- Once the chips are done, set them aside and combine the diced vegetables in a bowl.
- Pour the dressing over the salad, toss gently, and serve with the tortilla chips.
Notes
Store leftovers in an airtight container for up to two days. Keep chips in a separate container at room temp. Revive soft chips in the oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad, Side
- Cuisine: Mediterranean, Persian