Shirazi Cucumber and Tomato Salad

Salad

Shirazi Cucumber and Tomato Salad

Finely diced cucumbers, tomatoes and onion are tossed with dried mint and a tart lime vinaigrette.

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Yield
6 servings
Cuisine
Persian

Serving ideas

Serve at room temperature or lightly chilled with rice or stew.

Ingredients

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  • 3 to 4 Persian cucumbers, about 3/4 lb
  • 1/2 red onion, finely diced
  • 2 tbsp chopped fresh parsley, cilantro, basil or dill, any combination
  • 1 tsp dried mint
  • 2 to 3 medium tomatoes, about 1 lb
  • 1/4 cup fresh lime juice, plus more to taste
  • 3 tbsp extra-virgin olive oil
  • 3/4 tsp fine sea salt, plus more to taste
  • 1/4 tsp black pepper

Before you cook

Dress the salad at the last moment to keep the cucumber crisp.

How to make Shirazi Cucumber and Tomato Salad

  1. Peel alternating strips from the cucumbers and trim the ends. Dice them into 1/4-inch pieces. Combine with the onion and fresh herbs and crumble in the dried mint.

  2. Core and dice the tomatoes to the same size and add them to the bowl.

  3. Whisk the lime juice, oil, salt and pepper. Toss with the vegetables just before serving and adjust with more lime or salt if needed.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Shirazi Cucumber and Tomato Salad

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Finely diced cucumbers, tomatoes and onion are tossed with dried mint and a tart lime vinaigrette.
Print Recipe
Total Time 20 minutes
Servings: 6 servings
Course: Salad
Cuisine: Persian
Ingredients Instructions Notes

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Ingredients
  

  •  
    3 to 4 Persian cucumbers about 3/4 lb
  • ½ red onion finely diced
  •  
    2 tbsp chopped fresh parsley, cilantro, basil or dill any combination
  •  
    1 tsp dried mint
  • 2 to 3 medium tomatoes about 1 lb
  • ¼ cup fresh lime juice plus more to taste
  • 3 tbsp extra-virgin olive oil
  •  
    ¾ tsp fine sea salt plus more to taste
  • ¼ tsp black pepper

Instructions
 

  1. Peel alternating strips from the cucumbers and trim the ends. Dice them into 1/4-inch pieces. Combine with the onion and fresh herbs and crumble in the dried mint.
  2. Core and dice the tomatoes to the same size and add them to the bowl.
  3. Whisk the lime juice, oil, salt and pepper. Toss with the vegetables just before serving and adjust with more lime or salt if needed.

Notes

Dress the salad at the last moment to keep the cucumber crisp.
Adapted from Samin Nosrat, NYT Cooking.

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