Shirazi Cucumber Tomato And Onion Salad Food

SHIRAZI SALAD: PERSIAN CUCUMBER, TOMATO AND ONION SALAD

Steps:

• In a small bowl, make the vinaigrette by whisking the lemon juice, olive oil, salt and pepper.
• Trim the ends off the cucumbers and either thinly-slice them crosswise or cut them into 1/4-inch dice. Dicing is more traditional however I prefer to slice them because it gives the salad an interesting variety of shapes and textures. Add the cucumbers to a large mixing bowl.
• If using large tomatoes, slice them in half and remove any hard cores, then cut them into 1/4-inch dice. If using cherry tomatoes, no need to core them, just slice them into quarters, and add them to the bowl along with the diced onion, herbs and green pepper, if using.
• Toss the salad with the vinaigrette just before serving.

SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)

Steps:

• 1. Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into quarter-inch pieces and place in a large bowl with onion and fresh herbs and dried mint. Remove tomato cores, dice remaining tomatoes and add to bowl. 2. In a small bowl, make a vinaigrette by whisking together quarter cup lime juice, oil, three-quarters teaspoon salt and quarter teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to two days. This is one of Samin Nosrat's 10 essential Persian recipes. Samin Nosrat is the author of Salt, Fat, Acid, Heat and star of the related Netflix show. This recipe originally appeared in The New York Times.

SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)

Steps:

• Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
• In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.

TOMATO CUCUMBER SALAD (SALAD SHIRAZI)

Steps:

• In a jar, whisk together the dressing ingredients (oil - pepper).
• In a large salad bowl, combine salad ingredients, toss.
• Add the dressing and toss.
• Refrigerate at least 30 minutes before serving.

PERSIAN TOMATO AND CUCUMBER SALAD (SALAD SHIRAZ)

Steps:

• Chop all the vegetables (tomato, cucumber and onion) finely.
• Mix chopped vegetables with parsley, lemon juice and olive oil.
• Salt to taste.

TOMATO CUCUMBER SALAD

Steps:

• Sprinkle salt over cucumber; toss gently and let stand 30 minutes.
• Drain cucumber slices and press dry between paper towels.
• Combine cucumber, green pepper, onions& tomatoes.
• Combine vinegar and next 6 ingredients in a jar.
• Shake vigorously.
• Drizzle over vegetables; toss gently.

SALAD-E SHIRAZI: TOMATO CUCUMBER SALAD

Steps:

• Finely chop tomatoes, cucumbers, and onions.
• Toss with remaining ingredients and gently mix well.
• Serve chilled.