Hailing from the city of Shiraz, Salad Shirazi is a staple in nearly every Iranian household. A kaleidoscope of summer vegetables, it’s quite possibly the perfect salad to beat the heat.
½large bell pepperor 4 mini bell peppers, chopped and pith/seeds removed
1Tbsp dried mint
2Tbsp fresh parsleychopped
¼cup extra virgin olive oil
Juice of 1 ½ limes
Salt to taste
Freshly cracked black pepperto taste
Instructions
Add the cucumbers, tomatoes, onion, bell pepper, dried mint and parsley in a mixing bowl. In a separate bowl, whisk together the olive oil and lime juice. Pour the olive oil mixture over the vegetables and mix well to combine. Season with salt and pepper, to taste. Enjoy!
After tossing the salad, it’s best to let it chill in the fridge for at least 15 minutes. If you can spare it, a couple of hours are ideal. The salt will draw out some of the liquid in the vegetables, and the acid from the lime will mellow out the raw onion a bit. A little bit of patience helps bring all the flavors of the salad together.
When deciding on cucumbers, we recommend going with Persian cucumbers, because…well, duh! But seriously, Persian Cucumbers are the best. They’re packed with flavor and the skin doesn’t have that weird filmy wax you find on other cucumbers.
When deciding on cucumbers, we recommend going with Persian Cucumbers, because…well, duh! But seriously, Persian Cucumbers are the best. They’re packed with flavor and the skin doesn’t have that weird filmy wax you find on other cucumbers.