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.