Summertime is still here in the Netherlands, and with it we’ve acquired a hibachi grill. This is the best thing we’ve ever owned.
But this post is not about the delicious things the Englishman has grilled on our €20 toy, but rather the salad that goes so wonderfully with everything, Salad-e Shirazi.
Salad-e Shirazi is a summertime favorite at my parent’s house. Chopped tomatoes onion and cucumbers mixed with cilantro olive oil, lime, garlic, salt and pepper, this is great to pair with any edible fowl, fish or beast. The super simple ingredients come together nicely in way which i can only articulate as genius.
My father eats this by the bowlful. Literally, it’s difficult to get a spoons-worth on your plate before he’s consumed it all. My trick around this was always to sneak spoonfuls before it got to our dinner table, but I later learned Salad-e Shirazi is actually better if it rests for a bit. Allowing the juices to absorb in the vegetables gives everything more body and dimension. Now that I share a table with the Englishman, I make sure there’s plenty for both of us.
- 3 large, firm tomatoes, chopped
- 2 cucumbers, chopped
- 1 small red onion, chopped
- 2 tablespoons lemon or lime juice, (I use lime)
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, minced
- 1 teaspoon minced garlic
- salt and pepper to taste
Toss your chopped tomatoes, cucumbers, and onions into a bowl. Toss with remaining ingredients and gently mix well.
Serve chilled. Serves 4
Audio Pairing: “Praise You” by Fatboy Slim