PERSIAN SALAD SHIRAZI
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.
Ingredients
- 3 Persian cucumbers chopped
- 3 medium tomatoes chopped
- ½ red onion diced finely
- ½ large bell pepper or 4 mini bell peppers, chopped and pith/seeds removed
- 1 Tbsp dried mint
- 2 Tbsp fresh parsley chopped
- ¼ cup extra virgin olive oil
- Juice of 1 ½ limes
- Salt to taste
- Freshly cracked black pepper to 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!
Notes
- 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.
Tried this recipe?Let us know how it was!