Sālād-é-shirāzi (persian Cucumber And Tomato Salad)

¼ cup (60ml) verjuice, or red wine vinegar, apple cider vinegar, lemon juice, or lime juice

¼ cup (60ml) extra-virgin olive oil

1 teaspoon crushed dried mint (see notes)

2 teaspoons Diamond Crystal Kosher salt; for table salt, use half as much by volume

1 teaspoon freshly ground black pepper

14 ounces (400g) ripe tomatoes (about 3 medium garden tomatoes), cut into ¼-inch dice (see notes)

3 Persian cucumbers (about 12 ounces; 340g), peeled and cut into ¼-inch dice (see notes)

1 medium red onion (about 8 ounces; 225g), cut into ⅛-inch dice

¼ teaspoon ground sumac, plus extra to taste

In a large bowl, whisk verjuice (or vinegar or citrus juice), oil, dried mint, salt, and pepper until combined. Stir in tomato, cucumber, and onion and toss until well coated.
Let salad sit for 15 minutes until flavors blend and tomatoes and cucumbers begin to release their juices. Sprinkle with sumac. Serve.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisinePersian

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 10m