This Persian chopped salad recipe is healthy and delicious. Verjus (the juice from unripened fermented grapes) is added to the finely chopped salad giving the dish a quite intense tangy dressing. Great to serve with grilled meats as part of a shared meal.
- 1 onion
- 500 g cucumber
- 200 g tomatoes
- salt to taste
- ½ tsp ground black pepper
- 1 tsp ground dried mint
- ½ cup verjuice, if not available, use lime juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The art of this salad is chopping the vegetables as small as possible.
Wash and chop all the vegetables. Add salt, pepper and mint. Just before serving add the verjuice, gently toss and serve.