Farm and Feast Shirazi Salad
Claire made this versatile Persian inspired salad for our final Farm and Feast Saturday, and it was a massive hit! So refreshing and zingy! We served it as a side with Macaroni and Cheese and the contrast of the rich, warm velvety pasta, alongside the cold, sharp crunchy salad was amazing. There are lots of variations of this recipe, and they are all delicious so get creative with what you have at home!
Serves 12 as a side
8 Large tomatoes, diced
2 Cucumbers, seeds removed then diced
1 Red onion, finely chopped
8 Radishes, finely diced (Optional)
1 bunch parsley, chopped
1 bunch mint, chopped
For the dressing:
3 tbsp of olive oil
3 tbsp red wine vinegar
2 tbsp pomegranate molasses
2 tsp sumac
1/2 tsp salt
Ground black pepper to taste
Make the salad dressing by putting all the ingredients into a clean jam jar, and giving it a good shake.
Taste and adjust the seasoning to your preference. I personally don’t like this dressing too acidic because of the delicate flavour of the cucumber, and natural acidity of the tomatoes.
In a big bowl combine all the vegetables, at this point I sprinkle in a good pinch of salt.
Stir in the dressing, making sure everything is well coated.
Stir through the parsley and mint and serve. If serving later cover and store in the fridge, and add the herbs just before serving.