Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)

Name: Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)
Total time: 2900 min
Yield: 6
Ingredients: 3 to 4 (about ¾ pound) Persian cucumbers; ½ onion Red onion; 2 tablespoons, finely chopped Fresh parsley, cilantro, basil or dill; 1 teaspoon Dried mint; 2 to 3 (about 1 pound) Medium tomatoes; ¼ cup (from about 2 limes), plus more as Freshly squeezed lime juice; 3 tablespoons Extra-virgin olive oil; ¾ teaspoon, plus more to taste Fine sea salt; ¼ teaspoon Freshly ground black pepper

Recipe from NYT Cooking

A bright, crunchy and tart Persian salad of diced cucumber, tomato, red onion and herbs, tossed with a lime and olive oil vinaigrette just before serving. It is the classic counterpoint to rich rice dishes and stews on the Iranian table.

Health score 8.8/10
20 min
Serves 6
Easy
90 kcal

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Ingredients

Persian cucumbersPartially peeled in alternating stripes, cut into ¼-inch pieces3 to 4 (about ¾ pound)
Red onionDiced into ¼-inch pieces½ onion
Fresh parsley, cilantro, basil or dillAny combination of the herbs2 tablespoons, finely chopped
Medium tomatoesCored and diced into ¼-inch pieces2 to 3 (about 1 pound)
Freshly squeezed lime juiceFor the vinaigrette and for adjusting at the end¼ cup (from about 2 limes), plus more as

To serve with (optional)

Rice (to serve)about 90 g per personabout 540 g

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Dried mintGround between the fingers into the bowl1 teaspoon
Extra-virgin olive oilFor the vinaigrette3 tablespoons
Fine sea saltFor the vinaigrette and for adjusting at the end¾ teaspoon, plus more to taste
Freshly ground black pepperFor the vinaigrette¼ teaspoon

Method

Remove alternating stripes of peel from the cucumbers and trim their ends.
Dice the cucumbers into ¼-inch (1.5 cm) pieces and place them in a large bowl with the diced red onion and the chopped fresh herbs.
Using your fingers to break up any large pieces, gently grind the dried mint into the bowl.
Remove the cores from the tomatoes, dice the remaining tomatoes into ¼-inch (1.5 cm) pieces and add them to the bowl.
In a small bowl, make the vinaigrette by whisking together ¼ cup lime juice, the olive oil, ¾ teaspoon salt and ¼ teaspoon pepper.
Just before serving, dress the vegetables with the vinaigrette and stir to combine.
Taste and adjust the seasoning with salt and lime juice as needed; the salad should be bright, crunchy and tart.
Serve at room temperature or lightly chilled, as a counterpoint to rich, buttery rice and stews.
Cover and refrigerate any leftovers for up to 2 days.

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