No lettuce? No problem. Especially if you’re making a Persian Shirazi salad. This salad is made with tomatoes, cucumbers, red onions along with a few herbs and spices and a citrus dressing (often lemon or lime juice). Talk about a summer treat!
The salad gets its name from its place of origin, Shiraz, a city located in the southern region of modern-day Iran. See the recipe’s ingredients below.
3 to 4 Persian cucumbers (about 3/4 pound)
½ red onion, diced into 1/4-inch pieces
2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil or dill
1 teaspoon dried mint
2 to 3 medium tomatoes (about 1 pound)
¼ cup freshly squeezed lime juice (from about 2 limes), plus more as needed
3 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper
For recipe instructions, visit Cooking.nytimes.com.