I served this with my beef and onion stew the other day and someone asked for the recipe.
I’ve seen this called Persian Salad or Shirazi on restaurant menus. I’ve also seen it called Israeli Salad.
We have it often and this is my everyday take.
My grandmother-in-law lived in Istanbul, along with grandfather-in-law, and when we’d visit she would often serve a side dish of fresh green beans, tomato, potato, and onion with some spices. The freshness of the vegetables made their flavors intense. Which is one reason I treasure having an every-other-day farmers market in season.
I’ve had similar dishes fairly common in Mediterranean restaurants but there was something about just picked and just brought to town and just cooked by Grandma that made the memory almost as comforting as the dish itself.
One of my favorites from the farmers market this year are fresh young carrots. I try to bring them home as regular as milk and eggs and admit I’m a little sad when I can’t get them.
Salsa verde is green sauce. Literally. So, I have lots of freedom to play. Which is also one of my favorite things.