Salad Shirazi is one of my favorite Persian salads. Recently I made homemade falafel for a client and thought a nice quick salad would be great to accompany the falafel. I had all the ingredients for Shirazi, plus a few extras, and threw them all together. The result was fresh, sweet, tart, and delicious! I hope you love this salad as much as we did.
3-4 small Persian cucumbers or 1 English cucumber, diced
2-3 fresh mini sweet peppers, or 1 red bell pepper, diced
1 cup heirloom cherry tomatoes, quartered
3 ounces dried cherries, plumped with boiled water
2 ounces toasted pine nuts
1 rounded tablespoon dried mint
1/4 cup red wine vinegar
1 tablespoon light agave nectar
1/2 cup grapeseed or olive oil
- Prep the cucumber, peppers, and tomatoes. Place in a nonmetal mixing bowl.
- In a separate bowl whisk together the vinegar, oil, agave nectar, and dried mint. Taste the dressing for seasoning and add Cook’s Line or salt and pepper to taste.
- Drain the plumped cherries from the water and add to the salad. Pour the dressing over the salad and toss/coat. Chill and allow the flavors to combine in the fridge for 20 minutes.
- Before serving sprinkle on the toasted pine nuts and toss in.