Recipe
This shirazi chopped salad is salad, but not as you know it
Fresh, crunchy and full of herbs, this Shirazi chopped salad is the ultimate versatile side that’s just as good at lunch as it is at dinner.
By Michael Rantissi and Kristy Frawley
This is a very easy salad that is perfect with anything. For a quick lunch, add a tin of tuna (Kristy’s favourite); to turn it into dinner, serve it with grilled haloumi or fish, or a nice piece of steak.
Ingredients to shirazi chopped salad recipe
3 large truss tomatoes, diced
2 Lebanese cucumbers, diced
1 small red onion, diced
1⁄2 bunch of spring onions (scallions), finely chopped
1⁄2 bunch of radishes, diced
1 bunch of flat-leaf parsley, finely chopped
1⁄2 bunch of mint, leaves picked and chopped
juice of 1 lemon
125 ml (1⁄2 cup) extra virgin olive oil
salt, to taste
How to make shirazi chopped salad recipe
Place all the ingredients in a large mixing bowl and mix until combined. If you are making this salad ahead to serve for dinner, don’t season the salad with the lemon juice, olive oil or salt, as the dressing will wilt the vegetables. Cut up all the ingredients and mix the dressing through when ready to serve. Serves 6–8 as a side dish.
Citro food tip
For extra flavour, season the salad with a pinch of sumac or a drizzle of pomegranate molasses just before serving.
This is an edited extract from Salata by Michael Rantissi and Kristy Frawley, photography by Alan Benson. Murdoch Books RRP $39.99.
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