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Persian Tomato and Cucumber Salad (Shirazi Salad)

Persian Tomato and Cucumber Salad (Shirazi Salad)

By Laura RussellJune 3, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

Ripe summer tomatoes shine in this simple salad inspired by a recipe from Najmieh Batmanglij’s book “Cooking in Iran.” 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 is bracingly fresh and sharp; if you prefer a mellower, slightly richer salad, drizzle in the optional olive oil just before serving.

Tip

Don’t bypass the step of salting the cucumber and tomatoes. They will release about ½ cup of liquid, moisture that otherwise would make the salad watery and dilute.

Ingredients
  • 1

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

  • 1½

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

  • Kosher salt and ground black pepper

  • 3

    scallions, thinly sliced on the diagonal, white and green parts reserved separately

  • 1

    medium garlic clove, finely grated

  • 1

    tablespoon dried mint

  • 1

    teaspoon grated lime zest, plus ¼ cup lime juice

  • ¼

    cup chopped fresh cilantro

  • 2

    tablespoons extra-virgin olive oil (optional)

Step 1

In a large colander,combine the cucumber and tomatoes, then set in the sink. Sprinkle with 1 teaspoon salt and gently toss to combine.

Let stand for 20 minutes, tossing once or twice to encourage the liquid to drain.

Step 2

Meanwhile, in a medium bowl, combine the scallion whites and ¼ teaspoon salt, then use your hands to gently rub the salt into the scallions until slightly softened and wilted.

Stir in the garlic, mint and lime zest and juice; set aside until the cucumbers and tomatoes are ready.

Step 3

Transfer the cucumbers and tomatoes to the bowl with the scallion whites. Add ½ teaspoon pepper, the scallion greens and cilantro and toss.

Taste and adjust the seasoning with salt and pepper, then drizzle with the oil (if using).

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