Salad Shirazi

Recipe Submission By

Nadia Hakim

This is a bright and beautiful Persian salad that was a staple in our my family home. It’s a lot of flavor for something so simple, and it really shines when you get to use Finca’s suyo cucumbers and tomatoes, along with those strong red onions the farm store orders from Whitehurst Farms. This is what summer is supposed to taste like!

1 pound fresh tomato

1 pound fresh cucumber (Suyo, English, or any other variety with thin skin)

1/2 cup red onion

1/4 cup chopped fresh mint

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh dill

4 tablespoons fresh lime juice

4 tablespoons olive oil

salt and pepper to taste

Dice your tomatoes, cucumbers, and onions. Try to cut them into similar sizes.
Mix them all together, along with the chopped fresh herbs.
Squeeze the lime juice into a small bowl and slowly whisk in the olive oil to create the dressing.
Toss the dressing, salt and pepper in with your mix of veggies and herbs.
Nooshe jaan! (literally translates to “may it nourish your soul” but is the equivalent of “buen provecho” or “bon appétit”)

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