By sdbmshad on August 04, 2004
Photo by Derf
Photo by Derf
"A very light and refreshing salad that goes well with everything. The longer this stays the better it taste. You will also notice that the liquid increases as the salad sits."
Serving Size: 1 (118 g)
Servings Per Recipe: 4
"This is an Iranian staple, and yet I would change up the recipe slightly. . . This is how we traditionally had it in our household. Instead of lemon juice, I would use the juice of 2 FRESHLY squeezed limes, and 2 tablespoons of FRESHLY chopped basil (Persian Basil preferred). And a tablespoon of dried mint. Be generous with the salt."
"Made this as a side for dinner one night when the ac was out. Very tasty, only change was to use mint as suggested by other reviewers since we were out of parsley. Going into the regular rotation for sure! Click for the cure: http://pages.teamintraining.org/va/rnrh10/lselby"
"Yum! Made it with fresh lemon juice and basil instead of parsley. Enjoyed and will be adding it to our regular meal rotation."
"Alawys favorite! I would sometimes make it with lime juice instead for a little different flavor. This is a very common persian salad."
"Simply delicious! I took this salad to a seafood boil dinner and it was a huge hit! Everyone loved it! Great for any outdoor party! Thanks for posting!"
"Simply delicious! we used cilantro instead of parsley (because that's what I had on hand) and we really enjoyed. I can see us having this fairly frequently. =)"
"Easy, fast, very nice summer dish. I used flat parsley, and added some basil and mint. Everything from the garden. Well received by my guests."
"Great salad! Just goes to show that good food doesn't need to be complicated. This was very tasty and very refreshing. I can see having this come up frequently in our rotation! Thanks for posting!"
"This would be 5 stars without the organic cold pressed, extra virgin olive oil I used. I mean not using any olive oil would be better taste wise. I used English cucumber, vine ripened tomato, less purple onion per preference, flat leaf parsley, a generous amount of sea salt, and freshly squeezed lemon juice, to taste. I would make this again without olive oil. Made for Visiting Iran(Persia) in June 2012!%u200F"
"Simple, light, healthy and delicious. It can't get much better than this recipe. Thank you. Some of us topped ours with feta cheese."
"Wonderful , refreshing salad, I will be making this often!! Lovely fresh salad with lots of crunch. I just sprinkled the juice of about a quarter lemon over it with the olive oil. Just made a small amount for the two of us. Made for the Salad event in the Photo Forum. Thanks for posting."
"This is a favorite for my daughter and I. We make it often. We don't use nearly as much lemon juice and we drizzle the olive oil as opposed to measuring it out and it always seems to be fine. Sometimes we add a little crumbled feta to this and its amazing."
"i make this often, and also add dill. i make it along side all my persian dishes! thanks for posting."
"What a delicious salad! I used a large english cucumber, campari tomato, and only a quarter of a large red onion (personal taste), and some dried parsley because it's all I had on hand...I also only used a few drops of the olive oil which I believe I will omit next time-thought it did give the salad a wonderful richness. I also grated some lemon peel. Some salt, ground pepper, and a little garlic salt...I will be making this OFTEN!!!"
"Absolutely delicious and refreshing salad!"
"Love this recipe. Used to eat this salad when I lived in Turkey. Perfect."
"Very good. I really loved this salad. Refreshing, easy, and very flavorful. A great way to use the plentiful garden veggies! Thanks!"
"I mixed a fresh lemon and a fresh lime with taragon because I did not have any mint. this is a fabulous salad. Really love it."
"I love this salad! It is light, simple, and refreshing. The lemon is a wonderful addition.Thanks."