Name: Shirazi Cucumber, Tomato, and Onion Salad
Yield: Serves 4 to 6
Cuisine: Iran
Ingredients: 1 large cucumber, peeled, seeded (see box), and cut into ½-inch dice; ½ cup chopped fresh mint; ½ cup chopped fresh flat-leaf parsley; Salt and freshly ground black pepper; 2 medium-size ripe tomatoes, cored and cut into ½-inch dice; 1 small or medium-size onion, cut into ½-inch dice; ¼ cup extra-virgin olive oil; ¼ cup fresh lime juice, or more to taste; 1 to 2 cloves garlic, minced; 3 scallions, both white and green parts, trimmed and finely chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Cucumber, tomato, and onion salads seem to turn up whenever meats are run through by skewers and seared smokily over fire. Here’s the Iranian version, named for its birthplace, the city of Shiraz, and robustly flavored with parsley, fresh mint, and lime juice. Serve this salad with any of the Persian kebabs in this book, accompanied by pieces of lavash or pita bread for dipping.