Salad Shirazi is one of my favourite Persian salads and very easy to get together and prepare. This salad seems to be ubiquitous from Delhi to Tangiers, hard vegetables chopped up small with onion and some lemon juice, herbs if you are lucky or decadent or both.
We used some lovely veggies from the farm and added a little courgette because it is that time of year. The mint came from the herb garden and our little taste of Persia was complete.
This salad adds the ideal fresh crunch to rich cuisine and went perfectly with our Persian Aubergine Stew, but is perfect as a salad in its own right. The fresher the produce, the better the salad.
3 medium sized cucumbers, 3 small firm tomatoes, 1 courgette, 2 small sweet onions, 3 tablespoons good olive oil, juice of 1 lemon or lime, 1 handful of fresh mint (chopped, dried mint will do), sea salt and cracked pepper to taste
Cut tomatoes, cucumbers, courgette and onion into small cube-ish pieces and place them in a salad bowl and gently mix. Add salt, pepper, mint, olive oil and lemon juice, mix well.
Slightly chilled with smiles.
We Love It!
Salad is good for you.
Simple and delicious! It’s an everyday salad in India without olive oil. Perfect for summer! i am sure your farm-fresh vegetables make it even better.