Salad Shirazi (Persian Cucumber Tomato Salad)
Salad Shirazi is a Persian cucumber tomato salad that's easy to prepare and packed with flavors. This classic Persian salad can be served with any main dish.
Servings: 3 servings
- 3 Persian or English Cucumbers
- ½ Red Onion
- 2 Tomatoes
- 4 tablespoon Lemon Juice
- 1 tablespoon Dried Mint
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Cut the cucumbers, onion and tomatoes into very small pieces.
Mix them in a bowl and drizzle lemon juice.
Add in dried mint, salt and pepper. Toss to combine the salad with the dressing.
Chill in the fridge for 30 minutes to 1 hour and then serve.
- You can add a couple tablespoons of olive oil to the dressing if you like.
- It's possible to use lime juice instead of lemon juice for this recipe. However, traditionally the recipe calls for verjuice (unripe grape juice).
- You can refrigerate and use the leftovers for up to 2 days.
- This salad is best served chilled. Make it a couple of hours ahead of time and refrigerate it so the vegetables absorb the flavors of the dressing. Sometimes, vegetables starts releasing their juice and that's fine. If you like the veggies to be chunkier, add the dressing right before serving.
- To make this Persian salad, you need to use seedless cucumbers or ones with very small seeds like Persian or English cucumbers. These cucumbers also have very delicate skin so no peeling is needed. If using regular cucumbers, peel and deseed them.
- You can find dried mint at Middle Eastern or Iranian shops. If you don't have dried mint, ½ cup chopped fresh mint would work, too.
- Tomatoes, cucumbers and onions are usually chopped very finely for this recipe. Chopping the veggies into very small pieces would help them absorb more flavor.
Calories: 65kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 401mg | Potassium: 650mg | Fiber: 4g | Sugar: 8g | Vitamin A: 955IU | Vitamin C: 30mg | Calcium: 62mg | Iron: 1mg