Thursday, May 24, 2012

Shirazi Salad


This serves more as a side dish rather than a standalone salad, and is particularly good with hearty, meaty dishes that need a bit of a sour kick to boost up their flavour. I served this with Dolmeh this past weekend, but it can easily go with most of the other stews posted on this blog. It's particularly great for using up any left-over onion, tomato, or cucumber like I had from making Mast O Khiar and Dolmeh. Mind, this is no different to making the vegie-mix for the Masala Papad either, so as I did, one could easily make all of these things at different points over the weekend.


Being so simple, there aren't really any major changes that can be made to this, though a light tough of mint would add a bit of that refreshing flavour. It's not necessary, but would definitely compliment it. 

Ingredients (Serves 2-3)
  • 1 small onion, diced
  • 1 red tomato, diced
  • 1 small cucumber, diced
  • 1 lime's juice
  • Salt and pepper to taste
Directions
  1. Toss it all together in a bowl. That's about it!