Best 2 Persian Melon Salad Recipes
A Persian melon salad offers an explosion of refreshing flavors, combining the sweetness of ripe melons with tangy dressing and a medley of aromatic herbs. This vibrant salad, known as "Kharbozeh Salad," is a staple of Persian cuisine, often served as a starter or side dish. It is particularly popular during the summer months when melons are in season and at their peak of flavor. The contrasting textures of crunchy cucumber, juicy melon, and crisp herbs create a delightful sensory experience with each bite.
Here are our top 2 tried and tested recipes!
SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)
Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal.
Provided by Samin Nosrat
Categories salads and dressings, vegetables, side dish
Time 20m
Yield 6 to 8 servings (about 5 cups)
Number Of Ingredients 8
Steps:
- Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
- In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.
PERSIAN MELON SALAD
Appealing to look at and a fresh alternative to your everyday fruit salad!
Provided by Chef Jenn
Categories Salad Fruit Salad Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Combine the honeydew, cantaloupe, watermelon, grapes, pineapple, pickled ginger, orange juice, lime juice, sugar, and chopped mint in a large bowl; stir to mix evenly. Cover the bowl with plastic wrap and refrigerate at least 1 hour.
- Gently fold the strawberries into the fruit mixture. Garnish with the mint sprigs to serve.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 48.8 g, Fat 0.9 g, Fiber 4.3 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 46.7 mg, Sugar 40 g
Tips:
- Choose ripe melons: The best melons for this salad are ripe and juicy. Look for melons that are heavy for their size and have a sweet smell.
- Use a variety of melons: This salad is a great way to use up different types of melons. Try using a mix of cantaloupe, honeydew, and watermelon.
- Add other fruits and vegetables: Feel free to add other fruits and vegetables to this salad, such as berries, cucumbers, or tomatoes.
- Use fresh herbs: Fresh herbs, such as mint or basil, add a nice flavor to this salad.
- Make it a main course: This salad can be served as a main course or as a side dish. If you're serving it as a main course, add some protein, such as grilled chicken or tofu.
Conclusion:
Persian melon salad is a refreshing and flavorful salad that is perfect for summer. It's easy to make and can be customized to your liking. So next time you have a melon on hand, give this salad a try!
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