SAYEH'S LIVING SALAD SHIRAZI! 20 Aug 2014
Despite the chill that's arrived in the air in the morning, and the leaves which are already changing color outside of my window, I refuse to accept that summer is over. We still have a month left, and I need to squeeze every last drop out of it to steel myself against the coats and scarves I'll be wearing before too long. And there's nothing that's more summer on a plate than this simple salad, named after a city in Iran, that's almost more condiment than salad. You can eat it with a hard boiled egg in the morning for a simple, fresh breakfast. Put it on top of a bed of quinoa with chickpeas for a clean, filling lunch, or serve it alongside a cool, greek-style yogurt, basmati rice and chicken kabobs for dinner. Any which way, it will be a reminder that summer is still here and fall can wait.
2 large, ripe juicy tomatoes
4 small (or 3 medium) Persian cucumbers, or 1.5 English/hothouse cucumbers (don't go traditional, waxy cucumber here--it makes a major difference)
1 small-medium onion (any color works)
A generous splash of olive oil (2-3 tablespoons)
The juice of 2 limes
Dried mint (optional, but delish)
Salt and pepper, to taste
Dice the tomato, cucumber, and onion to a 1/2 inch dice. Top with olive oil, lime juice, salt, pepper and a generous sprinkle of dried mint and toss well. You can eat it straight away, but I find that it's better after some time in the fridge, left to cool, and for the flavors to really marry, and get into the salad.
See you in class!