salad e shirazi - persian salad

Ingredients

4 tomatoes

1 small onion

2 Lebanese cucumbers

Juice of 2 limes

1/2 bunch fresh mint

1/2 bunch fresh parsley

2 tbsp olive oil

1 tsp cracked black pepper

Salt to taste

To Make
1. Finely dice the tomatoes and then put in a strainer to strain out some of the juice while you prepare the rest of the ingredients (seems a shame to waste I know, but if you don't your salad will be very mushy!).
2. Peel the onion and dice very finely. Dice the cucumber.
3. Finely chop all the herbs.
4. Mix all the ingredients together in a bowl and allow to sit for about 20 minutes in the fridge. Serve.

Serves 2 (or 4 as a side salad).

Israeli Salad - kholrabi, cucumber, lettuce, radish salad

Serves 1 to 2


Maya’s Note: Try to find small Persian cucumbers, as they are juicier and have a more concentrated flavor than the common “jet-puffed” supermarket cucumbers.
David’s Note: Maya calls for either cilantro or parsley, you could take it in a different direction perhaps with some fresh mint, chives, or a bit of tarragon. I’ve had salads like this in Greece, and other Middle Eastern countries (and even in America) where the locals adopt the idea and name it after their own country. Of course, this salad can be scaled up accordingly, to feed a larger group.

• 1 ripe tomato
• 1 medium cucumber, or 3 small ones
• 1 medium carrot, peeled
• 2-3 tablespoons finely chopped red onion
• 5 red globe radishes
• half a small beet, peeled
• half a small kohlrabi, peeled
• large handful of arugula (lettuce can be substituted)
• 1/4 cup finely chopped flat-leaf parsley or cilantro

2/3 cup mixed nuts and seeds (such as walnuts, sliced almonds, pine nuts, pumpkin and/or sunflower seeds – coarsely chopped)
1/3 cup crumbled Feta or firm goat cheese
2-3 tablespoons freshly squeezed lemon juice (or more)
2-3 tablespoons good quality extra virgin olive oil (or more)
sea salt and freshly ground pepper


1. Chop all of the vegetables into the tiniest cubes you can manage. Preferably 1/4 inch thick (or Brunoise, as the French call it). Gather the arugula into a tight bunch and slice into thin shards. This makes the salad fluffier and easier to chew.
2. Toast the nuts in an empty skillet (no oil required) over medium heat, stirring or shaking the pan frequently, taking care not to burn them (watch out for pumpkin seeds, as they tend to ‘pop’ while toasting). Toast until the aroma is released and the nuts take on the slightest bit of color. Remove from heat and let cool.
3. In a medium bowl, mix all of the chopped vegetables with sliced arugula, toasted nuts, and dress with the lemon juice, olive oil, adding salt and pepper to taste (don’t forget that the cheese is salty).
Check for seasoning and add more lemon juice and olive oil to your liking. Top with the crumbled cheese and serve immediately.