Persian Tomato Salad


Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

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.

Preparation: 15 Minutes


  • 500 g (1 lb 2 oz) mixed heirloom tomatoes
  • 3 Lebanese (short) cucumbers, roughly peeled, halved, sliced
  • 4 radishes, trimmed, thinly sliced
  • 4 spring onions (scallions), thinly sliced
  • 1 tablespoon roughly chopped dill
  • 1 tablespoon snipped chives
  • 1 handful of flat-leaf (Italian) parsley
  • 1 handful of mint leaves


  • 1 garlic clove, mashed with 1 teaspoon salt
  • juice of 1 lime
  • 2 teaspoons red wine vinegar
  • 50 ml ( fl oz) extra virgin olive oil


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.