Salad Shirazi (Persian Cucumber and Tomato Salad)

Salad Shirazi is a herb and vegetable salad from the southern Iranian metropolis of Shiraz. It’s loved year-round as a facet dish, however is usually served as a full meal in the course of the sizzling summer time months. Whereas the greens are sometimes diced – giving them an look not in contrast to Pico de Gallo – I’ve discovered that utilizing bigger chunks give every ingredient a bit extra distinction, and ends in a livelier consuming expertise.

There isn’t a lot to this recipe; theoretically, you possibly can simply throw all the substances collectively and chow down. However I want to soak the onions in chilly water first, which removes some astringency, and to salt the tomatoes and cucumbers to leech out a little bit of their juice. That approach, many of the salad’s moisture comes from extra flavorful sources, like olive oil and lime juice.

Salad Shirazi – Persian Cucumber and Tomato Salad (Gluten-free, Paleo, Primal, Whole30, vegetarian, vegan)

  • Servings: 4
  • Time: 30 minutes
  • Problem: Simple

1/2 small purple onion, sliced (about ½ cup sliced)
1 lb Persian (small) cucumbers, peeled in alternating lengthwise strips to make a zebra sample, and reduce into bite-sized items
1 lb combined tomatoes: heirloom, cherry, and grape, reduce into bite-sized items
1 tbsp kosher salt, extra to style
1/2 bunch chives (about 10 chives), reduce into 1” lengths
1 small handful contemporary dill, coarsely chopped (about 1/4 cup chopped)
1 small handful contemporary parsley, coarsely chopped (about 1/4 cup chopped)
juice of 1 lime (about 2 tbsp juice)
2 tbsp olive oil
1/4 tsp black pepper, extra to style

1. Place the sliced onion in a small bowl of cool water, and soak for 10 minutes to cut back its astringency, then drain and pat dry with paper towels. Place the cucumbers and tomatoes in a colander suspended over a bowl, then toss with 1 tbsp of the kosher salt; put aside for 10 minutes, stirring to empty any gathered water; gently pat dry to take away extra moisture.

2. In a big mixing bowl, mix the onions, tomatoes, cucumbers, chives, dill, and parsley. In a small bowl, mix the lime juice, olive oil, and black pepper. Pour the lime dressing into the blending bowl and toss to mix; season with salt and pepper to style, then serve.

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