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Persian Tomato Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Persian Tomato Salad 3

Persian Tomato Salad 3 is a staple at home tables across Iran, prepared with the ease and intuition of a seasoned family cook. This dish is not reserved for grand feasts or special occasions; it belongs to everyday meals, where simplicity and freshness are paramount. Passed down through generations, this version captures the essence of Persian home cooking, with salt gauged by instinct and olive oil poured liberally, honoring the culture of sharing.

The salad delivers a burst of freshness, with juicy tomatoes and crisp cucumber mingling in a bright lemon and olive oil dressing. The herbs lend an aromatic touch, while the fine sea salt enhances the natural flavors. It's a refreshing companion to rich stews or grilled meats, yet stands alone beautifully, embodying the harmony of Persian culinary wisdom.

Ingredients

  • 3tomatoes
  • 1cucumber
  • 80 mlolive oil
  • lemonjuiced
  • herbs — chopped
  • to tastefine sea salt

Method

  1. Begin by washing 3 tomatoes and 1 cucumber thoroughly under cold running water to remove any dirt. Pat them dry with a clean kitchen towel. Slice the tomatoes into thin wedges and the cucumber into thin rounds. Place them in a large mixing bowl to allow for easy tossing later.
  2. In a small bowl, combine 80 ml of olive oil with the juice of one freshly squeezed lemon. Whisk them together until they form a smooth, emulsified dressing. This will ensure the oil and lemon juice coat the vegetables evenly.
  3. Pour the dressing over the tomatoes and cucumber in the mixing bowl. Sprinkle fine sea salt to taste, starting with a small pinch and adding more if needed. The salt should enhance the natural flavors without overpowering them.
  4. Add a handful of fresh herbs, such as parsley or mint, finely chopped, to the salad. The herbs should be fresh and fragrant, adding a burst of flavor and color to the dish.
  5. Gently toss the salad using two large spoons or your hands, ensuring the tomatoes and cucumber are well coated with the dressing. Be careful to keep the pieces intact, as the tomatoes can become mushy if handled too roughly.
  6. Transfer the salad to a serving platter or bowl. Serve immediately with fresh bread, allowing diners to scoop up the salad with the bread. The freshness of the salad pairs beautifully with the bread, making it a perfect dish for sharing.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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