What's in the fridge?

Jump to Recipe

I learned about something called the #Cookforiran project, and it warmed my heart. 

Layla Yarjani started it to tell people about what’s happening in Iran.

She thinks cooking can help people understand and want to help.

What’s great is that she’s putting recipes on Instagram, so it’s easy to take part in. Just make this delicious salad and hastag #cookforIran on Instagram.

Yarjani is using food as a way to humanize the women and people in Iran. If we can glimpse into the culture through food, maybe we can be more open to supporting the people of Iran.

This salad is one of the recipes, and its the most delicious, addicting thing I’ve made in a while.

It was the first time I used dried mint, but I love the special flavor it gives. If you can’t get dried mint, using fresh will do.

If you love all things Mediterranean food and Mediterranean Diet like me, you will love this salad.

One of the best things is that it holds really well in the fridge. It can be a quick snack or a meal with some hummus and pita.

Hope you enjoy it as much as I did!

Salad Shirazi

Ingredients (for 4):

• 5 large Persian cucumbers. Skin on. Small diced
• 2 extra large or 3 medium Roma tomatoes small diced
• 1/2 small red onion small diced
• 4-4.5 tablespoons extra virgin olive oil
• Juice of 1 med lime (if not juicy, use a lime and a half)
• 1 to 1.5 teaspoons salt (according to taste)
• 3/4 teaspoon fine ground black pepper
• 1 heaping tablespoon dried mint
• few springs of fresh mint chopped

Directions:

• Combine ingredients in order listed above. Adjust salt & pepper to taste.

See the original post here: Salad Shirazi

Don’t forget to hashtag #cookforIran

View this post on Instagram

A post shared by Chef Joanna’s Kitchen (@chefjoannas)