Description
Persian Shirazi Salad is a crisp, citrusy, refreshing Persian cucumber tomato salad made with dried mint, lime or lemon juice, and olive oil.
Ingredients
6 Persian cucumbers or 2 English cucumbers
6 medium Roma tomatoes
1 small red onion
3 small Persian limes or 1 large lemon, yielding about 5 tablespoons juice
2 tablespoons dried mint
3 tablespoons extra virgin olive oil
Salt and black pepper to taste
Instructions
1. Finely dice the red onion.
2. Trim and finely chop the cucumbers into small even pieces.
3. Halve the Roma tomatoes, remove the seeds, and finely chop them.
4. In a small bowl, combine the fresh lemon or lime juice with dried mint, salt, and black pepper.
5. Place the chopped vegetables in a large bowl.
6. Pour the citrus mixture over the vegetables and toss well.
7. Drizzle with olive oil just before serving.
Notes
Cut all vegetables into small uniform pieces for the best texture.
Use only Persian or English cucumbers because they are less bitter and have thinner skins.
Roma tomatoes work best due to their lower seed content.
Add olive oil immediately before serving to keep the salad fresh and crisp.
For advance prep, keep the vegetables separate from the dressing ingredients until ready to eat.
Store chopped vegetables refrigerated for up to 2 days before mixing with lemon juice, mint, salt, pepper, and olive oil.
Dried mint is essential and should not be replaced with fresh mint.
The salad is best served immediately after dressing to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: Persian / Mediterranean
Nutrition
- Serving Size: about 1.5 cups
- Calories: 102
- Sugar: 3.2 g
- Sodium: 4.1 mg
- Fat: 6.8 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 5.9 g
- Trans Fat: 0 g
- Carbohydrates: 10.8 g
- Fiber: 1.5 g
- Protein: 2.3 g
- Cholesterol: 0 mg