Shirazi Salad With Chickpeas Video Recipes

SHIRAZI SALAD

Steps:

• In a large bowl, place the cucumbers, tomatoes, red onions, green peppers, cilantro and parsley.
• In a small bowl or jar, whisk together the olive oil, lime juice, salt and pepper until well combined.
• Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

SIMPLE SHIRAZI SALAD RECIPE

Steps:

• Place diced tomatoes for a few minutes in a colander to release excess liquid. (I don't remove the seeds, so this step helps.)
• In a large bowl, place the diced tomatoes, cucumbers, onions, and bell peppers.
• To flavor, add fresh herbs, dried mint, and a generous pinch of salt and pepper. Add sumac (I started with 1 tsp). Finally, add lime juice, and a generous drizzle of extra virgin olive oil. Toss to combine.
• If you have the time, cover and chill this salad in the fridge for 30 minutes to 1 hour for best taste.

SHIRAZI SALAD WITH CHICKPEAS + VIDEO

Steps:

• Dice the tomato, cucumber and onion in small pieces (See Note 3). In a bowl mix the chopped vegetables with chickpeas. Set aside.
• Whisk together the citrus juice, olive oil, mint, kosher salt and fresh cracked black pepper.
• Pour dressing over vegetables and toss to coat thoroughly.
• Refrigerate and allow to marinate for 30 minutes and serve (See Note 4).

SHIRAZI SALAD

Steps:

• Combine tomatoes, English cucumber, onion, and cilantro in a large bowl. Sprinkle with mint and transfer to the refrigerator for flavors to meld, at least 30 minutes.
• Whisk together lime juice, olive oil, salt, pepper, and sumac in a small bowl until well combined. Drizzle dressing over the salad right before serving. Toss well to combine, and garnish with fresh mint leaves.

SALAD SHIRAZI (TOMATO, CUCUMBER & RED ONION SALAD)

Steps:

• Mix the cucumber, tomatoes, onions and pomegranate seeds together in a mixing bowl. Season well, then add the lime juice and olive oil, mix well again and tip into a serving dish.

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.