Persian Shirazi Salad Recipe

Introduction

Persian Shirazi Salad is a fresh and vibrant side dish that brings a burst of crisp flavors to any meal. Made with finely chopped cucumbers, tomatoes, and onions, it’s light, refreshing, and perfectly balanced with a tangy citrus dressing and aromatic dried mint.

Ingredients

• 6 Persian cucumbers or 2 English cucumbers
• 6 medium Roma tomatoes
• 1 small red onion
• 3 small Persian limes or 1 large lemon (about 5 tbsp fresh lemon juice)
• 2 tbsp dried mint
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Step 1: Peel and finely chop the red onion.
2. Step 2: Cut the ends off the cucumbers, slice them lengthwise into quarters, then finely chop.
3. Step 3: Cut the Roma tomatoes in half, remove the seeds, and finely chop the flesh.
4. Step 4: Squeeze the Persian limes or lemon to extract about 5 tablespoons of juice. Add salt, pepper, and dried mint to the juice and stir well.
5. Step 5: In a large bowl, combine the chopped tomatoes, red onion, and cucumbers. Pour the lemon juice mixture over the vegetables and toss to mix evenly.
6. Step 6: Just before serving, drizzle the olive oil over the salad and gently toss to coat.

Tips & Variations

• For a fresher taste, use fresh mint leaves instead of dried mint.
• Add a pinch of sumac for a lemony, tangy twist.
• If Persian cucumbers aren’t available, English cucumbers are a great substitute.
• To make it more filling, add chopped fresh herbs like parsley or cilantro.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. To keep it crisp, add the olive oil just before serving rather than storing it mixed in. Leftovers are best enjoyed chilled and fresh the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, English cucumbers work well as a substitute. They have a similar mild flavor and fewer seeds, making them a good alternative.

Why do I need to remove the tomato seeds?

Removing the seeds prevents excess moisture from making the salad watery and helps maintain a crisp texture.

Persian Shirazi Salad Recipe

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Persian Shirazi Salad is a refreshing and vibrant salad originating from Iran, characterized by finely chopped cucumbers, tomatoes, and onions mixed with fresh lime or lemon juice, dried mint, olive oil, and seasoned with salt and pepper. This light and flavorful salad is perfect as a side dish or appetizer, offering a cool, tangy taste with a touch of herbaceous aroma from dried mint.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 6 Persian cucumbers or 2 English cucumbers
• 6 medium Roma tomatoes
• 1 small red onion

Seasonings & Dressing

• 3 small Persian limes or 1 large lemon (about 5 tbsp fresh lemon juice)
• 2 tbsp dried mint
• 3 tbsp extra virgin olive oil
• Salt to taste
• Black pepper to taste

Instructions

1. Prepare the onion: Peel and finely chop the small red onion to ensure it blends well with the other salad components.
2. Prepare the cucumbers: Cut the ends off the cucumbers. Slice them in half lengthwise, then into fourths, and finely chop to create small, uniform pieces perfect for a salad texture.
3. Prepare the tomatoes: Cut each Roma tomato in half, remove the seeds to prevent excess moisture, then finely chop the tomato flesh.
4. Make the dressing: Squeeze the juice of the Persian limes or lemon and combine it with salt, pepper, and dried mint to create a flavorful dressing base.
5. Combine salad ingredients: In a large bowl, add the finely chopped cucumbers, tomatoes, and red onion. Pour the lemon juice mixture over the vegetables. Mix thoroughly so the flavors meld evenly.
6. Add olive oil: Just prior to serving, drizzle the extra virgin olive oil over the salad and toss gently to incorporate the oil without wilting the fresh vegetables.

Notes

• Removing tomato seeds helps keep the salad crisp and prevents it from becoming watery.
• Use fresh dried mint if possible for an authentic flavor.
• Adjust salt and pepper according to taste preference.
• This salad is best served chilled and consumed within a few hours for optimal freshness.
• Persian cucumbers have thinner skin and fewer seeds than English cucumbers, but either can be used based on availability.

Keywords: Persian Shirazi Salad, cucumber tomato salad, Persian salad, no cook salad, vegan salad, fresh salad, Middle Eastern salad