Iranian Tomato and Cucumber Salad

This is adapted from a recipe in the Iranian cookbook “New Food of Life,” by Najmieh Batmanglij, via the New York Times (Aug 9 2010).  The salad emphasizes fresh herbs, tomatoes and cucumbers.

2 cucumbers, or 1 long Asian cucumber (long and ridged)

1 pound ripe tomatoes

2 tablespoons fresh lime juice

Salt to taste

1 garlic clove, mashed to a puree with 1/4 teaspoon salt

Freshly ground pepper

1/4 cup extra virgin olive oil

2 scallions, chopped

1 cup chopped flat-leaf parsley

1/4 cup chopped fresh mint

1/4 cup chopped cilantro

1. If using non-bitter cucumbers (like an Asian or European cucumber), cut in 3/4-inch dice. If using regular cucumbers, cut in half lengthwise and use a small spoon to scrape out the seeds and discard. Cut the cucumbers into 3/4-inch dice. Place in a large bowl with the tomatoes.

2. Whisk together the lime juice, garlic, pepper and olive oil. Toss with the cucumbers and tomatoes. Add the remaining ingredients, and toss everything together thoroughly. Taste, adjust seasonings and serve.

Yield: Serves four.

Advance preparation: You can make this a couple of hours ahead, but don’t salt or toss until you s

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