Method

Paste preparation: Start by crushing one garlic clove with salt, black pepper, cumin, and dried coriander until it forms a flavorful paste. If you like heat, add some finely chopped hot green chili.

Onion preparation: Thinly slice the red onion and place it in a large bowl. Squeeze the juice of half a lemon over the onion and gently massage it with the garlic-spice paste to soften and flavor it.

Tomato grating: Grate two large tomatoes over the onion mixture, letting their juice blend in.

Vegetable adding: Dice the remaining tomatoes and cucumbers into large chunks and add them to the bowl.

Carrot addition: Grate a carrot and mix it in for sweetness and color.

Herb incorporation: Finely chop fresh dill, parsley, and cilantro, then add them to the salad.

Final seasoning: Pour in cold water with some ice cubes, then add 1 tablespoon of vinegar and the juice of about two lemons. Season with salt to taste and stir well.

Chilling: Cover and refrigerate for at least 3 hours to let the flavors come together.

Serving: Serve chilled as a fresh, bright side dish that pairs beautifully with grilled foods.

Refrigerate: Store grill mixed salad in an airtight container in the refrigerator for up to 3-4 days. Stir before serving as ingredients may settle.

Freezing: Not recommended for freezing as the vegetables will lose their crisp texture and become watery when thawed.