Shirazi Salad

Name: Shirazi Salad
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 tbsp. extra-virgin olive oil; 2 tbsp. fresh lemon juice; Kosher salt and freshly ground black pepper, to taste; 4 tbsp. finely chopped fresh flat-leaf parsley; 5 Persian cucumbers, cut into 1/8" cubes; 2 tomatoes, seeds removed, finely chopped; 1 ⁄ 2 small red onion, finely chopped

Serves
serves 4

ANDRÉ BARANOWSKI

Iranian-born home cook Noura Samimi serves this refreshing Persian side salad with kuku kadoo (see Kuku Kadoo) and rice at her home in Manhattan Beach, California.

Featured in: Learning Persian

Ingredients

2 tbsp. extra-virgin olive oil
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
4 tbsp. finely chopped fresh flat-leaf parsley
5 Persian cucumbers, cut into 1/8" cubes
2 tomatoes, seeds removed, finely chopped
¹⁄₂ small red onion, finely chopped

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Instructions

Step 1

Whisk together olive oil, lemon juice, and salt and pepper in a large bowl. Add parsley, cucumbers, tomatoes, and red onions and toss to combine. Serve at room temperature.

Whisk together olive oil, lemon juice, and salt and pepper in a large bowl. Add parsley, cucumbers, tomatoes, and red onions and toss to combine. Serve at room temperature.