Persian Cucumber Salad

 

Persian Cucumber Salad

BLEND No.75 RECIPE

While I find onion a great flavoring vegetable, I don’t particularly find biting into raw pieces of it exciting or enjoyable in salads or any dish.

My memories of eating this traditional Persian salad with cucumber, tomatoes and raw onion was to pick out the onion bits, while still enjoying the onion flavor that resulted from tossing the ingredients together.

My taste memory recollections gave me the idea to recreate this traditional recipe without onion! Using my Blend No.75 with it pungent, smoky flavor profile from leek, parsley and dill creates the perfectly balanced dish!

Serves 4-6

INGREDIENTS

  1. 1pk   HomeiraStyle Blend No.75¹
  2. ¼C       Olive Oil
  3. 2T        White Wine Vinegar
  4. ½C       Lemon Juice, Freshly Squeezed
  5.             Sea Salt and Freshly Ground Pepper to taste
  6. 2T        Olive Oil
  7. 2C        Heirloom Cherry Tomatoes, Halved
  8. 8          Persian Cucumber, Spiralized or Sliced
  9. 1C        Goat Cheese, Crumbled
  10. 2          Pita Breads, Cut into Wedges,  Toasted²
  11. 2T        Micro Green, Optional

KITCHEN ESSENTIALS

Mixing Bowls
Spiralizer – Optional

PREP

  1. Thoroughly mix the entire package of Blend No.75 with oil
  2. Reserve ¼C Blend Mixture for the recipe and refrigerate the rest

DIRECTION

  1. In a mixing bowl, whisk together Blend No.75 Mixture, vinegar, lemon juice, salt and pepper
  2. Slowly pour in olive oil and continue whisking until emulsified, set aside
  3. Place cucumber and tomato in a large mixing bowl
  4. Pour some of the dressing over cucumber mixture
  5. Toss gently, add more dressing as needed to taste
  6. Plate individually
  7. Garnish with goat cheese and optional micro greens
  8. Serve with toasted Pita Bread Wedges

TIPS

  • Refrigerate any excess Blend mixture, in a tightly sealed jar for later use
  • Use Blend No.750 Mixture for other innovative recipes such as pizza and ceviche

NOTES

¹ Blend No.75 will be available soon, please substitute Blend No.70 until then.
² Toasted Pita Bread
     • 4 whole pita breads
     • olive oil and fine sea salt
    Preheat oven to 400˚F
    Cut each pita bread into 8 triangles.
    Place triangles on lined cookie sheet.
    Drizzle pita triangles with olive oil and season with salt
    Bake in the preheated oven for about 7 minutes,
    or until lightly browned and crispy.

 
artSAVORHomeira GoldsteinBlend No.75, Salads, Starters