Originating in Shiraz, Iran, this traditional salad finds its way on to every Iranian table at practically every meal. Think of this as a juicier version of a Greek salad, where the herbs dominate. We love adding chunks of feta cheese and even croutons just before serving, but then it is no longer a traditional Iranian salad!
3 to 4 Persian cucumbers (about 3/4 pound)
2 to 3 medium tomatoes (about 1 pound)
½ C any combination of finely chopped fresh parsley, cilantro, basil, mint and/or dill
½ red onion, diced into 1/4-inch pieces
¼ C freshly squeezed lime juice (from about 2 limes), plus more as needed
½ t sumac*
1 T extra-virgin olive oil
Fine sea salt and freshly ground black pepper
Optional – ½ cup crumbled feta, ½ cup fresh made croutons
Dice cucumbers into 1/4-inch pieces and place in a large bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl. Add the chopped herbs and onion.
In a small bowl, make the dressing by whisking together 1/4 cup lime juice, sumac, olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days. Serves 6.