Tuesday, June 2, 2015

Shirazi Salad


This is a salad from Persia, now known as Iran.  It's a nice spring or summer salad that can be paired with roasted chicken or grilled meats.  A fresh alternative when lettuce salads start to lose their novelty, this salad also keeps well so leftovers can be eaten the next day.  I forgot to add the chopped parsley in the version pictured above, but no one noticed.  If you find that the onions are too strong after soaking, try soaking the onions in hot water instead.

Shirazi Salad
Serves 4-6
Adapted from the Paleo Foodie Cookbook by Arsy Vartanian

1/2 red onion, diced
1 large cucumber, diced
2 tomatoes, diced
1/4 cup fresh parsley
2 Tblsp lemon juice
1 1/2 Tblsp olive oil
1/2 tsp salt
1/2 tsp ground pepper

Place diced red onion in a bowl and cover with (hot) water for 10 minutes while chopping the rest of the ingredients.  Drain.

Combine all the ingredients and mix well.  Let sit for 30 minutes, if possible, to allow the flavors to meld. Drain excess liquids, taste and adjust seasonings.

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