Shirazi Salad
Prep time: 15 min
Cook time: 30 min
Servings: 6
Yield: 1 - 100 gram
A Persian cucumber is a small, tender cucumber with a smooth exterior, thin skin, and very few seeds. They're narrower than regular cucumbers and have a crisp interior and mild flavor, and they tend to be less watery than other cucumbers.
Ingredients
200 gram tomatoes
200 gram cucumbers
30 gram onions
70 gram bell peppers strips
2 tbsp dill weed
3 tbsp parsley
3 gram mint leaves
Salt and pepper (to taste)
3 tbsp lime juice
1/2 tsp sumac spice
2 tbsp olive oil infused with lemon
1 tsp za'atar blend
1 tsp garlic
Directions
Place diced tomatoes for a few minutes in a colander to release excess liquid. (I don’t remove the seeds, so this step helps.) In a large bowl, place the diced tomatoes, cucumbers, onions, and bell peppers. To flavor, add fresh herbs, dried mint, and a generous pinch of salt and pepper. Add sumac (I started with 1 tsp). Finally, add lime juice, and a generous drizzle of extra virgin olive oil. Toss to combine. If you have the time, cover and chill this salad in the fridge for 30 minutes to 1 hour for best taste.