Put your ripe summer tomatoes to good use and make this refreshing Persian salad, from the city of Shirazi Chopped tomatoes, cucumbers and onions are tossed with a sharp lime dressing and a burst of fragrant herbs. Use a combination of tomato varieties such as mini roma (plum), oxheart (beefsteak), green zebra and vine-ripened. Serve up a beautiful platter of this alongside grilled skewers or any Middle Eastern dish.
Slice or cut the tomatoes in different ways: cut thick slices from the big ones, halve the small ones and cut the vine-ripened tomatoes in quarters, for example, so that there is a mixture of shapes and sizes. Arrange the tomatoes on a platter or in a shallow bowl with the cucumber, radish, spring onion and herbs.
Combine all of the ingredients for the dressing in a glass jar with a fitted lid. Season with salt and pepper, then shake well. Pour over the salad and toss gently.
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