| IRANIAN TOMATO AND CUCUMBER SALAD |
This is adapted from a recipe in the Iranian cookbook “New Food of
Life,” by Najmieh Batmanglij. The emphasis here is as much on fresh
herbs as on tomatoes and cucumbers.
3 Persian cucumbers, or 1 long European cucumber (or if neither is
available, 2 regular cucumbers)
1 pound ripe tomatoes
2 tablespoons fresh lime juice
Salt to taste
1 garlic clove, mashed to a puree with 1/4 teaspoon salt
Freshly ground pepper
1/4 cup extra virgin olive oil
2 scallions, chopped
4 radishes, thinly sliced
1 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1/4 cup chopped cilantro
If using seedless cucumbers (Persian or European), cut in 3/4-inch dice.
If using regular cucumbers, peel, if waxed, and cut in half lengthwise.
Using a small spoon, scrape out the seeds and discard. Cut the
cucumbers into 3/4-inch dice. Place in a large bowl with the tomatoes.
Whisk together the lime juice, garlic, pepper and olive oil. Toss with
the cucumbers and tomatoes. Add the remaining ingredients, and toss
everything together thoroughly. Taste, adjust seasonings and serve.
Advance preparation: You can make this a couple of hours ahead, but
don’t salt or toss until you serve it.
Life,” by Najmieh Batmanglij. The emphasis here is as much on fresh
herbs as on tomatoes and cucumbers.
3 Persian cucumbers, or 1 long European cucumber (or if neither is
available, 2 regular cucumbers)
1 pound ripe tomatoes
2 tablespoons fresh lime juice
Salt to taste
1 garlic clove, mashed to a puree with 1/4 teaspoon salt
Freshly ground pepper
1/4 cup extra virgin olive oil
2 scallions, chopped
4 radishes, thinly sliced
1 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1/4 cup chopped cilantro
If using seedless cucumbers (Persian or European), cut in 3/4-inch dice.
If using regular cucumbers, peel, if waxed, and cut in half lengthwise.
Using a small spoon, scrape out the seeds and discard. Cut the
cucumbers into 3/4-inch dice. Place in a large bowl with the tomatoes.
Whisk together the lime juice, garlic, pepper and olive oil. Toss with
the cucumbers and tomatoes. Add the remaining ingredients, and toss
everything together thoroughly. Taste, adjust seasonings and serve.
Advance preparation: You can make this a couple of hours ahead, but
don’t salt or toss until you serve it.
