Shirazi Salad

By • May 4, 2015 0 Comments

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Author Notes: Growing up, I had a friend whose dad was from Persia (never mind that I couldn't figure out on a map where the heck Persia was). Once, when I was at their house, they had a spread that included this delicious salad. My friend laughed when I asked for the recipe and quickly made a few notes.
I've tinkered with it a bit, while still staying true to the basic recipe. Because there are only a few ingredients, quality matters!
Stephanie

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Serves 4, as a side dish

  • 1 Lemon
  • 2 tablespoons Olive oil, divided
  • 1-2 teaspoons Dried mint
  • 1/4 cup Minced red onion (about 1/2 of a small onion)
  • 1 English cucumber
  • 3 Medium tomatoes
  • Flake sea salt
  • Fresh ground black pepper
  1. In a small, non-reactive bowl, zest and juice lemon. While whisking, slowly drizzle in 1 tbsp. olive oil, to emulsify. Add onion and mint, then set aside for 15 minutes.
  2. Dice cucumber and tomatoes into large non-reactive bowl. Add lemon juice and onion mixture.
  3. Season to taste with flake salt and black pepper. Drizzle with remaining olive oil, if desired. Serve immediately or chill briefly before serving.
  4. Note: I've refined it slightly over the years - added squash, additional herbs on occasion, even leftover trout once (with surprisingly good results) but the simplicity of the classic recipe is hard to beat!

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