A NYT Cooking recipe for this classic Persian salad.
Ingredients
- 3-4 Persian cucumbers
- 1/2 red onion, diced (1/4 inch pieces)
- 2 T finely chopped herbs (parsley, cilantro, basil or dill)
- 1 tsp dried mint
- 2-3 tomatoes (approx 1 lb)
- 1/4 cup lime juice (2 limes)
- 3 T olive oil
- Sea salt and black pepper
Directions
- Remove alternating stripes of peel on cucumbers and trim ends.
- Dice into 1/4 inch pieces and place in a large bowl with onion and fresh herbs.
- Gently grind the dried mint into the bowl.
- Remove tomato cores, dice remaining tomatoes into 1/4 inch pieces and add to bowl.
- In a small bowl, whisk together remaining ingredients to make a vinaigrette.
- Just before serving, dress vegetables with vinaigrette and stir to combine.
- Taste and adjust seasoning w/salt and additional lime juice as needed.
Notes
- this light, crunchy side goes well with rich rice dishes and stews.
- Serve at room temperature or lightly chilled.
- cover and refrigerate leftovers for up to 2 days.
