Make a Light and Refreshing Persian Shirazi Salad

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.

Ingredients

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.

Published by princessindia28

As editor for the MultiCulturalCookingNetwork.net website, and as a general practice, I'm living my life in editing mode. It makes it easier to fix mistakes.

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