Shirazi Salad

1. 1

   In a small, non-reactive bowl, zest and juice lemon. While whisking, slowly drizzle in 1 tbsp. olive oil, to emulsify. Add onion and mint, then set aside for 15 minutes.

2. 2

   Dice cucumber and tomatoes into large non-reactive bowl. Add lemon juice and onion mixture.

3. 3

   Season to taste with flake salt and black pepper. Drizzle with remaining olive oil, if desired. Serve immediately or chill briefly before serving.

4. 4

   Note: I've refined it slightly over the years - added squash, additional herbs on occasion, even leftover trout once (with surprisingly good results) but the simplicity of the classic recipe is hard to beat!

* Per serving · 4 servings · Values may vary.

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