Description
Shirazi Salad is a refreshing, tangy Persian side dish made with crisp cucumbers, ripe tomatoes, and red onions, all tossed in a simple lemon juice and olive oil dressing. This light salad is perfect as an accompaniment to grilled meats, rice dishes, or as a stand-alone salad for a light lunch. It’s a vibrant, flavorful dish that comes together in minutes and is sure to brighten up any meal!
Ingredients
Units
Scale
- 2 Persian cucumbers (or 1 English cucumber), finely diced
- 2 medium tomatoes, finely diced
- 1 small red onion, finely diced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped (optional)
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- In a large mixing bowl, combine the diced cucumbers, tomatoes, and red onions.
- Add the chopped parsley and mint (if using) to the bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss everything together until evenly coated.
- Taste and adjust seasoning as needed. Serve immediately or chill in the refrigerator for 15-20 minutes to allow the flavors to meld.
Notes
- For the most authentic taste, use Persian cucumbers. If they are not available, English cucumbers are a good substitute.
- Shirazi Salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 24 hours.
- You can adjust the lemon juice or olive oil to your personal preference.
- Add sumac for a slightly tangy, citrus-like flavor that’s common in Persian cuisine.