Shirazi Salad

Image

I have a high devotion to Dinosaur BBQ. They originated in Central New York, where I grew up, and no early summer gathering was complete without it. Pulled pork, honey hush cornbread, tangy/sweet baked beans…yeah, you get the picture. One of the unsung heroes at Dino was their Tomato-Cucumber Salad. You see, with all that pork fat, butter and brown sugar, you need something fresh and acidic to balance it out. A BBQ palate cleanser, if you will.

This Persian-inspired salad in the same vein, but brightened up with fresh herbs, lime juice and sumac. Never worked with sumac? It’s a wonderful ruby red herb popular in Middle Eastern cooking. It adds a unique fruity tartness to meat, veggies and grains (try it sprinkled over hummus). It’s just the thing to add like to early season tomatoes and cucumbers. I have big plans on making this salad all summer with grilled lamb and chicken kebabs. And maybe some of that honey hush cornbread.

Shirazi Salad

Inspired by The New Persian Kitchen  by Louisa Shafia

Serves 4

  • 5 Persian cucumbers, diced
  • 1/2 pint cherry tomatoes, halved
  • 2 teaspoons dried spearmint
  • 2 tablespoons roughly chopped fresh mint
  • 2 tablespoons minced chives or scallions
  • Juice from 1 lime
  • Extra-virgin olive oil
  • Kosher salt
  • 1/2 teaspoon ground sumac (optional)

In a large bowl, combine the cucumbers, tomato, dried and fresh mint and chives. Add lime juice, olive oil and salt to taste. Sprinkle with sumac before serving.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s