Shirazi salad
This Iranian salad is a summer staple for me and uses produce that I almost always have on hand. The mint makes this salad particularly refreshing, and the acidity of the lime juice (to replace the traditional verjuice that is common in Persian cooking) provides brightness. If you're in a pinch, lemon juice could also be substituted. Serve as a side salad to a protein or add it to a wrap.
Unsere Lieferpartner
Zutaten
- 100 g Cherrytomaten
- 100 g Gurken
- 25 g Zwiebeln, rot
- 7 g Minze, frisch
- 7 g Petersilie, frisch
- 1 Prise Salz
- 1 Prise Pfeffer, frisch gemahlen
- 1 Stk Limette
- 2 EL Olivenöl
Kochschritte
- Schritt 1/201 / 02
Wash and finely chop the tomatoes, cucumber, red onion, mint, and parsley.
- Schritt 2/202 / 02
Add everything to a bowl along with the olive oil, juice of half a lime (or more to taste), salt, and pepper. Stir well to combine. This can be served immediately or prepped ahead of time, but the salt will draw water from the vegetables so add the salt just as you are about to serve.
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