Shirazi Salad
Salads
Ingredients:
- 3 Persian cucumbers (or 1 English cucumber), finely diced
- 3 ripe Roma tomatoes, finely diced
- 80 g (½ small) red onion
- 3 fresh limes, juiced
- 2 tbsp fresh mint, finely chopped (or 1 tsp dried mint)
- 3 g (½ tsp) salt
- 15 ml (1 tbsp) olive oil
Equipments:
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Nut-Free
Soy-Free
Raw
Nutrition:
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Dice the cucumber, tomato, and onion into small, uniform pieces — the finer and more even the dice, the more traditional the texture, and every bite gets a balanced mix of flavors.
Instructions:
- 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.
- 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.
- 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.
A few ingredients do most of the work in this recipe. The red onion adds sweetness and depth as it cooks down. The salt sharpens and balances every other flavor in the dish. The olive oil brings fruity depth and helps carry the other flavors. The ripe roma tomatoes adds bright acidity and juicy body.
Shirazi Salad
Ingredients:
- 3 Persian cucumbers (or 1 English cucumber), finely diced
- 3 ripe Roma tomatoes, finely diced
- 80 g (½ small) red onion
- 3 fresh limes, juiced
- 2 tbsp fresh mint, finely chopped (or 1 tsp dried mint)
- 3 g (½ tsp) salt
- 15 ml (1 tbsp) olive oil
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The red onion adds sweetness and depth as it cooks down. The salt sharpens and balances every other flavor in the dish. The olive oil brings fruity depth and helps carry the other flavors. The ripe roma tomatoes adds bright acidity and juicy body.
Prep:
Dice the cucumber, tomato, and onion into small, uniform pieces — the finer and more even the dice, the more traditional the texture, and every bite gets a balanced mix of flavors.
Instructions:
- 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.
- 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.
- 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.
