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
Ingredients
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1 cup
peeled and coarsely grated Persian or English cucumber
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2-3 tablespoons
coarsely grated red onion
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1/4 cup
apple cider vinegar
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1 teaspoon
dried mint leaves (or the leaves from 1 mint tea bag)
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1/2 teaspoon
salt
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1/2 teaspoon
sugar
Directions
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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.
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