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Sālād-É-Shirāzi (Persian Cucumber and Tomato Salad)
Ingredients
  • ¼ cup (60ml) verjuice, or red wine vinegar, apple cider vinegar, lemon juice, or lime juice
  • ¼ cup ( 60 ml) extra-virgin olive oil
  • 1 teaspoon crushed dried mint (see notes)
  • 2 teaspoons Diamond Crystal Kosher salt; for table salt, use half as much by volume
  • 1 teaspoon freshly ground black pepper
  • 14 ounces (400g) ripe tomatoes (about 3 medium garden tomatoes), cut into ¼-inch dice (see notes)
  • 3 Persian cucumbers (about 12 ounces; 340 g), peeled and cut into ¼-inch dice (see notes)
  • 1 medium red onion (about 8 ounces; 225 g), cut into ⅛-inch dice
  • ¼ teaspoon ground sumac, plus extra to taste
Steps
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