Shirazi Salad

we like consuming this Persian cucumber and tomato salad as a facet with grilled chook, or certainly filled in pita bread as a light and healthful lunch.

fresh chopped parsley, mint and cilantro and a mild citrus dressing gives this Shirazi Salad terrific taste! tired of the same old salad? then you definitely’ve got to do that delicious, clean Shirazi Salad!

Shirazi Salad is also referred to as a Persian Cucumber and Tomato Salad or Salad Shirazi. It’s a traditional Iranian salad originating in (and named after) the city of Shiraz in Southern Iran.

INGREDIENTS

• 1 medium red onion
• 1 ½ tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 1 large English cucumber
• 8 radishes
• 5 cups eating tomatoes
• 1 loosely packed cup fresh cilantro, coarsely chopped
• ¼ cup fresh mint, torn into pieces
• ¼ cup fresh flat leaf parsley, coarsely chopped
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons good quality extra virgin olive oil
• Mixed greens to serve with the salad
• Pita bread

INSTRUCTIONS

1. Chop onions into pea sized pieces and placed right into a small bowl. You have to have about 1 cup.
2. Squeeze lemon and lime juice over the onions and set aside at the same time as you prepare the closing greens.
3. prepare the cucumber by using trimming off each ends and discarding, Slice down the middle and using a spoon, scoop out the seeds. a few left in the back of is great. Then cut into bite sized pieces by using cutting each half into thick strips and then slicing into portions. place the pieces into a massive bowl. You have to have approximately three cups.
4. Use a mandolin or sharp knife and slice the radishes into thin slices. You should have approximately 1 cup. If no longer, slice some greater then upload to the bowl.
5. I used a combination of grape, sun glow and beefsteak tomatoes, so it’s up to you to your desire of tomato variety. If small, reduce in half. If huge, dispose of stem and bottom and reduce in 1/2 on the horizon and the usage of your thumbs, press out the seeds right into a waste bowl. Then reduce the halves into chunk sized portions. upload to the bowl. You have to have approximately 5 cups.
6. subsequent upload the cilantro, mint and parsley and toss to mix.
7. Drain the juice from the onions right into a small bowl and whisk inside the salt, pepper and olive oil.
8. add the onions to the huge bowl then upload the dressing and toss again.
9. Serve over combined greens with Pita bread.