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SAYEH'S LIVING SALAD SHIRAZI! 20 Aug 2014

Sayehll

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. 

Ingredients

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!

Comments

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i make this all the time since it's a typical turkish/greek salad as well ("shepherd's salad"). i add some crumbled feta on it and sometimes a couple crushed walnuts for texture.

I made this last night, it's my fave :)

You're so right Ceren, Turkish and Greek is same thing. That's why those are two of my favorite cuisines! Oh feta. I might do that TONIGHT.

Yay, Kristy! My fave too.

Making this tonight!

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