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EVERY RECIPE FROM THE FIRST 3 SEASONS

Salt keeps this salad's flavors bold and texture crisp

Persian Tomato and Cucumber Salad (Shirazi Salad)

30 minutes (15 minutes active)

Persian Tomato and Cucumber Salad (Shirazi Salad)

Ripe summer tomatoes shine in this simple salad. To make the dish out of season, try Campari tomatoes (sometimes called cocktail tomatoes), which have a better texture than other varieties in the off seasons. English cucumbers have fewer seeds and thinner skins than the typical garden variety. Even better are smaller Persian cucumbers. If you find them, you'll need 12 ounces. And simply slice them into ½-inch rounds; no need for seeding. The dressing—a combination of lime juice, mint, scallions and garlic—is bracingly fresh and sharp; if you prefer a mellower, slightly richer salad, drizzle in the optional olive oil just before serving.

Ingredients
  • 1

    English cucumber, halved lengthwise, seeded, then cut into ½-inch pieces

  • pounds ripe tomatoes, cored and cut into 1-inch pieces

Directions
  1. 01
    In a large colander, combine the cucumber and tomatoes, then set in the sink. Sprinkle with 2 teaspoons salt and gently toss to combine. Let stand for 20 minutes, tossing once or twice to encourage the liquid to drain.

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