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Author Notes: 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
Makes 1 cup
cup peeled and coarsely grated Persian or English cucumber
tablespoons coarsely grated red onion
cup apple cider vinegar
teaspoon dried mint leaves (or the leaves from 1 mint tea bag)
- 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.
- This recipe was entered in the contest for Your Best Recipe with Vinegar