Shirazi Salad

Bahan-bahan

PREP TIME: 10 MINUTES

SERVINGS: 4 TO 6

4 Persian or mini cucumbers, cut into ¼-inch cubes

3 Roma tomatoes, cut into ¼-inch cubes

½ large red onion, minced

Handful of fresh mint, finely chopped

2 garlic cloves, minced

¼ cup sour grape juice or freshly squeezed lemon juice

⅓ cup olive oil

2 tablespoons dried mint

Salt and freshly ground black pepper

Petunjuk

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1. In a medium salad bowl, combine the cucumbers, tomatoes, and onion. (Using small pieces as recommended helps coat the veggies with just the right amount of dressing, but you can chop them larger if you prefer.)

2. Mix in the fresh mint, garlic, grape juice, olive oil, and dried mint, and add salt and pepper to taste.

3. Serve it up with your favorite protein, or eat as is.

Catatan

Shirazi salad is a recipe close to my heart, as it's been a

staple in my family for as long as I can remember. My mom makes it best, so naturally I had to give her a call. It's fresh, crunchy, and centered on three simple ingredients: Persian cucumbers, tomatoes, and red onions. Super easy, super delicious. Mediterranean salads use the same veggies, but the Shirazi difference is to dice them small and toss them with chopped mint and a glorious dressing made of sour grape juice or lemon juice and olive oil for the perfect side salad on a hot summer day! If eating as a side, I recommend pairing it with my Persian Kabob Koobideh (page 135), Saffron Lemon Grilled Chicken (page 120), or Spatchcock Chicken (page 124).

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