Salad Shirazi Persian Cucumber and Tomato Salad Yield: Serves 4-6 Ingredients: 3 Small Persian Cucumbers (Khiyar) - can substitute 1 English cucumber if desired 3 Medium Firm/Ripe Tomatoes (Gojefarangi) ½ Small Red Onion (Piyaz) Juice of 2 Lemons [Apx 4 Tbs] (Limu Ab)* 2 Tbs Extra Virgin Olive Oil (Roghan Zeytun) 1 Tbs Fresh Mint Leaves (Nanah)**- minced fine Fresh Ground Black Pepper (Felfel -e Siah) to taste Kosher Salt (Namak) to taste -OPTIONAL- ¼ Green Bell Pepper (Felfel) Preparation: 1) Dice the cucumbers, tomatoes, onion, and bell pepper (if using) into small pieces 2) Transfer the diced vegetables to a large mixing bowl and toss to combine evenly 3) Drizzle the lemon juice over the top of the mixed vegetables 4) Add olive oil, minced mint leaves, black pepper (apx ½ tsp), and salt to taste (apx ½ tsp) 5) Toss to combine making sure everything is well coated and combined 6) Cover and place in the refrigerator for 30 minutes (up to 1 hour) to allow flavors to merge 7) Just before serving, give the salad a good toss to reintegrate any liquids and transfer to a serving dish - Serve chilled * You can use lime juice if desired - BOTH lemon and limes are known as 'Limu' and both are used interchangeably according to the cooks preferences ** You can substitute (or add) fresh coriander (cilantro), parsley, or dill if desired NOTE: Salad Shirazi typically has more cucumber than either tomato, onion, or bell pepper in its mix which makes it lighter and more refreshing - You can use more tomato but I suggest that you avoid too much onion or bell pepper as they may overpower the other ingredients Taz Doolittle www.TazCooks.com .