Shirazi Salad
We’ve been studying ancient history for school this past year and in that have been exploring the cuisines of the cultures of the mediterranean and Middle East. It’s amazing to me that a staple dish of ancient Persian culture is still eaten in modern day Iran. It’s a finely chopped salad tossed with olive oil, lime juice and finely chopped herbs that makes the perfect summery topping for any meat you’re eating! The kids weren’t as thrilled by the taste as me, but they happily snipped herbs and snacked on slices of cucumber while we made it.
Ingredients:
Makes 8 servings
4 persian cucumbers or 1 large english cucumber
1 pint (about 1 heaping cup) of cherry tomatoes
1 small red onion
juice of 1 lime
1 tablespoon olive oil
a handful of finely chopped fresh herbs like mint, basil, parsley, or cilantro although mint would be most traditional
salt to taste
Directions:
Grab a cutting board and start chopping! You’ll want to dice the cucumbers, tomatoes, and red onion to about the same small size. Put all the chopped veggies in a bowl and toss with the fresh herbs, lime juice, and olive oil. Give it a sprinkle of salt and stir again. Taste test and add more lime juice, 0live oil, or salt until it tastes just right!
