Persian: Shirazi Salad (Cucumber Tomato Salad)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 4 roma tomatoes, small diced
• 1 English cucumber (or 4 small Persian cucumbers), small diced
• ¼ to ½ cup finely chopped red onions
• ½ green pepper, chopped into small pieces
• 2 to 3 tablespoons EACH: chopped fresh parsley, cilantro, and dill
• 1 tablespoon dried mint
• Salt and pepper (to taste)
• 1 teaspoon sumac (or to taste, optional)
• 2 large limes, juiced (about 4 tablespoons)
• 3 tablespoons extra virgin olive oil
• ½ cup fresh mint leaves

Procedure:

1. Place diced tomatoes in a colander for a few minutes to release excess liquid; set aside
2. In a large bowl, toss cucumbers, onions, bell peppers, fresh herbs, dried mint, and a generous pinch of salt and pepper
3. Add lime juice and olive oil, toss to combine
4. Taste and adjust seasoning
5. Add sumac (if desired)
6. Optional: cover and chill dressed salad in the fridge for 30 minutes or longer to allow the flavors to meld
7. Gently stir in tomatoes and fresh mint last just before serving