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Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)

Date Added: 5/16/2019    Source: cooking.nytimes.com

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Ingredients
  • 3 to 4 Persian cucumbers (about 3/4 pound)
  • 1/2 red onion, diced into 1/4-inch pieces
  • 2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil or dill
  • 1 teaspoon dried mint
  • 2 to 3 medium tomatoes (about 1 pound)
  • 1/4 cup freshly squeezed lime juice (from about 2 limes), plus more as needed
  • 3 tablespoons extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper

View the full recipe at cooking.nytimes.com

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