Salad-E Shirazi (Persian Cucumber, Tomato and Onion Salad)
For the original recipe and instructions, see “Salad-E Shirazi (Persian Cucumber, Tomato and Onion Salad)” at cooking.nytimes.com
Ingredients
- 3 to 4 Persian cucumbers (about 3/4 pound)
- ½ 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)
- ¼ 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
Recipe copyright
According to the US Copyright Office:
“A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection.”
For recipes written by others, this site lists the ingredients and links to the original recipe.