Armenian Summer Salad
If you ever visit Armenia during summertime, you’re likely to be served Armenian Summer Salad multiple times. This beautiful salad is basically variation of tomatoes and cucumbers salad that is bursting with flavors but not because it is made in any special ways, it is just because the ingredients in Armenia are incredibly delicious. So all folks do ever there to dress this salad is sprinkle of salt and some generous amount of sunflower oil and the tomato juice is the acidity.
How can we get tastier tomatoes besides the obvious organically grown ones?
The short answer is leaving all types of tomatoes on the counter once purchased. According to researchers at the University of Florida, chilling tomatoes below 54°F stops them from producing key flavor compounds. More importantly, cold storage can trigger irreversible genetic changes that suppress the expression of certain flavor-related genes. Even if you later leave the tomatoes out on the counter, the damage is already done—the flavor won’t fully come back.
Notes
If using English cucumbers, peel them for a more tender bite.
You might end up with extra herbs. Clean, chop, & freeze them in a ziplock bag for later use in marinades or soups.
Add chickpeas or other pulses to boost protein in the salad.
Toss in olives and feta for a Mediterranean-inspired variation.
Ingredients
3 large ripe tomatoes, cut into medium chunks
3 Persian cucumbers, skin on, cut into medium chunks
1/4 red onion, thinly sliced
1 Anaheim pepper, cored, seeded, and thinly sliced crosswise
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
3 sprigs fresh purple basil, finely chopped
3 sprigs fresh mint, finely chopped
1 tsp kosher salt
2 tbsp fresh lemon juice
2–3 tbsp extra virgin olive oil
Instructions
In a large bowl, combine the tomatoes, cucumbers, red onion, Anaheim pepper, and fresh herbs.
Season with kosher salt and drizzle with lemon juice and olive oil.
Gently toss until everything is evenly coated.
Let the salad sit for 5–10 minutes before serving to allow the flavors to come together.
Serve it alongside grilled meats, pilaf, or enjoy it on its own as a cooling summer side.
References
Ritter, Malcolm. “Why Tomatoes Lose Flavor in Fridge: Their Genes Chill Out.” Phys.org, October 18, 2016. Accessed August 24, 2025. https://phys.org/news/2016-10-tomatoes-flavor-fridge-genes-chill.html.