Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) - My Lilikoi KitchenMy Lilikoi Kitchen

Name: Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) - My Lilikoi KitchenMy Lilikoi Kitchen
Ingredients: 8 ounces Persian or Japanese cucumber; 3 tablespoons diced red onion; 2 tablespoons any combination of finely chopped Italian parsley, basil, dill or cilantro; 2 teaspoons finely chopped fresh mint; 1 tablespoon diced green onion; 8 ounces diced grape or cherry tomatoes; ¼ cup freshly squeezed lime juice; 3 tablespoons extra virgin olive oil; Kosher salt and freshly ground black pepper

www.mylilikoikitchen.com

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Servings: 4

Author : Kiyo Miller

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) - My Lilikoi KitchenMy Lilikoi Kitchen

Ingredients

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8 ounces Persian or Japanese cucumber3 tablespoons diced red onion2 tablespoons any combination of finely chopped Italian parsley, basil, dill or cilantro2 teaspoons finely chopped fresh mint1 tablespoon diced green onion8 ounces diced grape or cherry tomatoes¼ cup freshly squeezed lime juice3 tablespoons extra virgin olive oilKosher salt and freshly ground black pepper

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Instructions

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Step 1

Remove alternating stripes of peel on the cucumbers and trim ends. Dice cucumbers into ¼-inch pieces and place in a large bowl with onion and fresh herbs including mint. Cut grape or cherry tomatoes into quarters, about ¼-inch pieces.

Step 2

In a small bowl, whisk together ¼ cup lime juice, olive oil, ½ teaspoon kosher salt and ¼ teaspoon pepper. Just before serving, dress vegetables with some of the vinaigrette and stir to combine. Taste and adjust seasoning with salt and pepper and more dressing. Serve slightly chilled with your favorite grilled chicken, tahdig or buttered rice. Leftover salad can be refrigerated for 1 day.