This sounded refreshing in the face of so much hot weather!
Iranian Tomato and Cucumber Salad
http://www.nytimes.com/2010/08/13/he...ipehealth.html
3 Persian cucumbers, or 1 long European cucumber (or if neither is available, 2 regular cucumbers)
1 pound ripe tomatoes
2 tablespoons fresh lime juice
Salt to taste
1 garlic clove, mashed to a puree with 1/4 teaspoon salt
Freshly ground pepper
1/4 cup extra virgin olive oil
2 scallions, chopped
4 radishes, thinly sliced
1 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1/4 cup chopped cilantro
1. If using seedless cucumbers (Persian or European), cut in 3/4-inch dice. If using regular cucumbers, peel, if waxed, and cut in half lengthwise. Using a small spoon, scrape out the seeds and discard. Cut the cucumbers into 3/4-inch dice. Place in a large bowl with the tomatoes.
2. Whisk together the lime juice, garlic, pepper and olive oil. Toss with the cucumbers and tomatoes. Add the remaining ingredients, and toss everything together thoroughly. Taste, adjust seasonings and serve.
Yield: Serves four.
Advance preparation: You can make this a couple of hours ahead, but don’t salt or toss until you serve it.