Persian Cucumber, Tomato & Mint Salad

This little salad comes from Shiraz in southern Iran, and once you try it you will make it all summer. There is no lettuce and no creamy dressing, just cucumber, tomato and onion cut into tiny cubes and tossed with lemon, olive oil and mint. It is crunchy, juicy and so fresh.

It's all about the chop

The magic of this salad is the size of the pieces. Everything should be cut small and even, so you can eat it with a spoon and get a bit of every vegetable in each bite.

• Use your sharpest knife.
• Slice the cucumber lengthwise into thin strips, then turn and dice.
• Pick firm tomatoes so they do not turn to mush.
• Try to keep all the pieces about the same size.

It takes a few extra minutes, but it is honestly quite relaxing.

Let it rest

After tossing, give the salad 10 to 15 minutes. The lemon and salt draw out a little juice from the vegetables and the mint perfumes everything. Don't leave it for hours though, or it gets watery.

What to serve it with

The bright, sour flavor is perfect next to rich or grilled food:

• Chicken or beef kebabs
• Saffron or basmati rice
• Lentil stews
• Stuffed into warm pita with falafel
• Spooned over grilled fish

Easy add-ins

• Pomegranate seeds for a sweet-tart pop.
• Crumbled feta for a Mediterranean twist (not traditional, but delicious).
• Parsley or cilantro for extra green freshness.
• A little heat from red pepper flakes or a finely chopped green chili.

Making it ahead

You can chop everything 2 to 3 hours ahead and keep it covered in the fridge, then dress it just before serving. Leftovers keep for a day. Stir before eating, since the juices collect at the bottom (and they are lovely mopped up with bread).

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