Salad Shiraz makes a great side dish for some Persian meals, especially the ones involving kabobs. It’s light, refreshing from the mint and cucumber, tangy, and one of my “go-to” salads in the spring and summer.
3 medium sized cucumbers, preferably seedless, diced(I like to use English cucumber when the smaller seedless are hard to find)
3 small firm tomatoes, diced ( I use Roma tomatoes)
1 small red onion, diced
3 tablespoons olive oil
2-3 tablespoons lemon or lime juice, freshly squeezed (red wine vinegar is also acceptable)
1 tablespoons fresh chopped mint or 2 full teaspoons dried
In The Kitchen With Scotty “Cook’s Line Seasoning” to taste
- In a bowl add the diced onion, tomato, cucumber, and mint. Toss in the lemon/lime juice, olive oil, and seasoning.
- Pour into your serving dish, chill, and serve when ready. I actually prefer this salad not too cold…almost room temp. The flavor of mint/cucumber and tang from the lemon really stand out.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty