Shirazi Salad

1. Dice everything small
   Finely dice the cucumbers, tomatoes, and red onion into roughly equal small pieces — about ½ cm. The smaller and more uniform the cut, the better the salad. Place everything in a bowl.
2. Dress and season
   Squeeze the juice of 3 limes over the bowl. Add the mint, salt, and olive oil if using. Toss everything together gently.
3. Rest before serving
   Let the salad sit for 15–20 minutes at room temperature. The lime juice draws out the juices from the vegetables and the flavors meld together beautifully. Taste and adjust salt and lime before serving.

Notes:
‍Shirazi salad should be finely diced, not chunky — aim for pieces no larger than ½ cm. This is what sets it apart from a generic chopped salad. Fresh mint gives a brighter flavor; dried mint gives a more concentrated, earthy one. Both are authentic — dried is actually more traditional in Iran.

Storage:
‍The salad holds well for up to a day in the refrigerator. It will release more liquid as it sits — drain before serving if needed.

Swaps:
‍Persian cucumbers can be replaced with English cucumber or any seedless variety. Lime juice can be swapped for lemon juice. For a more substantial salad, add diced avocado just before serving.

Tips:
‍Serve alongside rice dishes, grilled meats, Persian stews, or with warm flatbread. Pairs beautifully with hummus and mezze spreads.