Salad Shirazi (Persian Cucumber and Tomato Salad)

Salad Shirazi (Persian Cucumber and Tomato Salad)

Serves 3
This crunchy, colorful salad gets its name from the city of Shiraz in Iran. Unlike most salads served as complete meals these days, this light and refreshing salad is almost, always served as a side dish. Made with firm, seasonal tomatoes, cooling cucumbers, peppers and dried mint, this humble salad is a part of everyday meals in homes and restaurants in Iran. If you’re planning to add some Iranian dishes to your repertoire, this is a great place to start. The flavors might be similar to your everyday Greek salad but elevated thanks to the addition of dried mint.

Ingredients
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3 small cucumbers or 2 Japanese cucumbers
3 ripe, firm Roma tomatoes
1 small red onion
1/2 bell pepper or 1 hot green pepper, deseeded
3 tablespoons roughly chopped fresh cilantro (may also use fresh parsley, dill, or mint instead)
1 teaspoon dried mint (or 1/2 cup chopped fresh mint)
Sumac, to taste (optional)
DRESSING:
4 tablespoons Verjuice or fresh squeezed lime or lemon juice ​
¼ teaspoon grated lime zest
3 tablespoons olive oil
⅓ teaspoon coarse sea-salt
¼ freshly cracked black pepper

Recipe
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1Peel cucumbers if the skin is thick; if not, keep skin intact. Deseed cucumbers and then chop into cubes. Place in a medium salad bowl.

2Chop tomatoes and red onion into small cubes. Add to the bowl.

3Remove the seeds from the green pepper and slice thinly. Add to the bowl. Add chopped cilantro, dried mint and sumac - toss well and refrigerate.

4In a small bowl, use a whisk to combine the lime juice, lime zest, salt, pepper and olive oil.

5Add dressing to salad - toss. Serve immediately.



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