This is a super simple salad that is based on great flavorful tomatoes and lots of herbs. Like most Middle Eastern salads, the flavor is all from the fresh herbs, so be generous with them. The salad is a 15 minute salad, essentially toss the ingredients together and serve, but the results are impressive. The sweet of the tomatoes are balanced by the crunchy cucumbers, the vinegar adds tart nuances and the herbs add a pop of flavor. This salad can get addictive.
Use Persian cucumbers if you can find them, or use the youngest tender cucumbers of any other variety. I also add feta to this salad (not in the original recipe) occasionally for some salt and creaminess.
This is a beautiful book packed with most of the well known Persian recipes. The instructions are simple and you are guaranteed to fall in love with the tahdig once you master this art. I recommend this book for anyone who is looking for a great starter book on Persian cuisine. For more recipes from this cookbook click here.
2 cucumbers, Persian or baby regular, peeled and diced into bite sized pieces
2 cups cherry tomatoes, multi-colored if available, halved
3 scallions finely sliced
Large handful of mixed fresh herbs, cilantro, mint, parsley, dill, basil, or anything else
Salt, to taste
1/2 teaspoon pepper
2 tablespoons EVOO
1-2 teaspoons white wine vinegar
Feta cheese (optional)
Mix in the cucumbers, tomatoes, scallions, and herbs and allow to sit.
When ready to serve, add the salt, pepper, olive oil and vinegar. Toss well, top with feta if using, and serve immediately.