Sālād é Shirāzi Persian Cucumber and Tomato Salad

Ingredients

• 1/4 cup (60ml) verjuice, or red wine vinegar, apple cider vinegar, lemon juice, or lime juice
• 1/4 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 1/4-inch dice (see notes)
• 3 Persian cucumbers (about 12 ounces; 340g), peeled and cut into 1/4-inch dice (see notes)
• 1 medium red onion (about 8 ounces; 225g), cut into 1/8-inch dice
• 1/4 teaspoon ground sumac, plus extra to taste

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag