Begin by dicing the cucumbers and tomatoes into uniform, small-sized cubes to ensure a balanced bite and visual appeal. Finely chop the red onion into even smaller cubes to mellow its sharpness. For a more delicate flavor, soak the diced onion in cold water for about 10 minutes, then drain thoroughly.

Transfer all chopped vegetables into a large mixing bowl. Drizzle with the extra virgin olive oil and freshly squeezed lemon juice—or Ab Ghooreh, if using—for a tart, citrusy zing. Season generously with salt to enhance the brightness of the vegetables.

Scatter the chopped fresh mint over the salad, then gently toss everything together until well combined. Let the salad rest for 10 to 15 minutes at room temperature to allow the flavors to meld before serving.