Growing up in Iran, our family's summer meals were served with "salad Shirazi," a salad of diced tomatoes, cucumbers, and onions to which a generous splash of fresh lemon juice and olive oil was added. My father could be very inventive with meals at times, not every one being a complete success! On some days when no tomatoes were at hand, he would make this salad he dubbed "summer pickle." It is a versatile companion for most summer meals. It could be enjoyed as a salad, piled on sandwiches as relish, or rolled into wraps with meats and cheeses. —cookingProf
peeled and coarsely grated Persian or English cucumber
coarsely grated red onion
apple cider vinegar
dried mint leaves (or the leaves from 1 mint tea bag)
In This Recipe
Mix all ingredients in a bowl and chill for 15-20 minutes. Drain the extra liquid and serve.
Note: This salad is best served fresh. The onion will develop a bitter taste and the salad lose its bright color if left over.
I was gifted with the love for cooking as a very young girl growing up in Tehran. I would follow my grandmother to the fresh produce market every day in summer days and help carry her basket home. I would then stand around at her foot in the kitchen and she would reward me with delicious morsels of the food she was cooking.
My two prominent occupations/preoccupations are cooking and teaching computer science/writing computer programs. I find both equally rewarding.