Wednesday, September 12, 2012

Persian Tomato and Cucumber Salad (Shirazi)

This salad couldn't be simpler or more refreshing. It's quite tangy from the lemon, and the cucumber and tomato are cool and crisp — the perfect antidote to a hot summer's day.

I used the tiniest little tomatoes I have ever seen!

They were super sweet and tasty, but regular chopped tomatoes are traditionally used.

I added the tomatoes, 1 seeded and chopped cucumber, 1/4 cup of diced onion, the juice of one lemon, and a dash of salt to a bowl, tossed, and refrigerated for two hours. You can use lime instead of lemon, or mint instead of parsley.

I served the salad alongside poblano peppers that were stuffed with beans, ground beef, salsa, and onion, and covered with melted cheese.

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