Salad Shirazi

Method

1. 1

   Dice the cucumber

   Heat: none. Time: 3 minutes. Wash and finely dice the cucumber into pieces about 5 mm wide.

2. 2

   Dice the tomatoes

   Heat: none. Time: 4 minutes. Remove the stem ends, then finely dice the tomatoes to match the cucumber. If they are very watery, scoop out some seeds and juice.

3. 3

   Chop the onion

   Heat: none. Time: 2 minutes. Peel and finely dice the red onion.

4. 4

   Dress the salad

   Heat: none. Time: 2 minutes. Put the cucumber, tomatoes and onion in a bowl. Add the lime juice, olive oil, dried mint, salt and pepper, then toss gently until evenly coated.

5. 5

   Rest and serve

   Heat: none. Time: 9 minutes. Leave the salad at room temperature for 5 to 10 minutes, then taste and adjust the salt or lime if needed. Serve soon after resting.

Tips

• Aim for pieces about 5 mm wide so the cucumber and tomato are evenly matched.
• If the tomatoes are especially juicy, scoop out some seeds and juice before dicing.
• Toss gently so the diced vegetables keep their shape.
• Taste after the rest, then adjust the salt or lime if needed.

Swaps

• Use lemon juice in place of lime juice for a slightly different citrus note.
• Use a mild white onion in place of the red onion.

Storing

Best served soon after resting; if needed, cover and refrigerate briefly, then drain off any excess liquid before serving.