Salad Shirazi makes a great side dish for Persian meals, especially the ones involving kabobs. It’s light, refreshing from the mint and cucumber, tangy, and one of my “go-to” salads in the spring and summer.
Ingredients
SERVINGS: 4 Serving(s)
- 3 medium sized cucumbers, seeded, and diced (I like to use English cucumber when the smaller Persian cucumbers are hard to find)
- 3 firm Roma tomatoes, diced
- 1 small red onion, diced
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon or lime juice, freshly squeezed (red wine vinegar is also acceptable)
- 1 tablespoon fresh chopped mint or 2 full teaspoons dried mint
- In The Kitchen With Scotty “Cook’s Line Seasoning” or salt and black pepper to taste
Preparation
Add the diced onion, tomato, cucumber, and mint to a bowl. Toss in the lemon/lime juice, olive oil, and seasoning. Pour into your serving dish, and chill. I prefer this salad to develop its flavors in the fridge for at least an hour before serving.
