Salad-e Shirazi (Persian Salad)

Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal. Perfect to have next to any rice dish, or in its own! - H

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dice all ingredients down very small, leaving preferred ingredients chunkier to catch more flavour per bite.

Step 2

Mix in bowl, adding in wet ingredients and mixing

Step 3

Put in fridge to chill before serving

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