A Persian version of tossed salad. It’s a bit like Greek salad but it has its own character- much more herbal, and definitely lemony instead of vinegary.

I made this salad as part of an Iranian dinner I was making, which included basmati chelou (rice) and Persian Grilled Lamb Chops.

Ingredients:

• 4 cups chopped lettuce (romaine, leaf lettuce, etc.)
• 1/2 cup shredded or chopped radicchio or red cabbage
• 1/2 cup chopped parsley
• 1/4 cup chopped fresh mint
• 1/2 English cucumber, peeled and chopped
• 6 radishes, trimmed and chopped
• 4 scallions, chopped
• 2 roma tomatoes, cored and chopped
• 1/2 cup crumbled feta cheese (I used marinated feta)
• 1/2 cup pitted kalamata olives (I used marinated ones)
• 1/4 cup toasted pistachios
• 2 tbsp. sliced almonds
• 2 tbsp. dried sweetened pomegranate arils or fresh arils
• —–Dressing—–
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 tsp. sumac
• Pinch sugar (optional- I don’t)

Method:

Step 1

Toss together salad ingredients.

Step 2

Whisk together dressing and serve over salad.
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