Description
Persian Shirazi Salad is a fresh, crunchy salad made with finely chopped cucumbers, tomatoes, red onion, dried mint, lemon juice, and olive oil. Light, refreshing, and perfect as a side for grilled meats or Mediterranean meals.
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 tablespoons juice)
2 tablespoons dried mint
3 tablespoons extra virgin olive oil
Salt, to taste
Black pepper, to taste
Instructions
Peel the red onion and finely chop it into very small pieces.
Cut the ends off the cucumbers, slice lengthwise into quarters, then finely chop.
Cut the Roma tomatoes in half, remove the seeds, and finely chop the flesh.
In a small bowl, squeeze the lemon juice and mix with salt, pepper, and dried mint.
Add the chopped cucumbers, tomatoes, and red onion to a large bowl.
Pour the lemon mixture over the vegetables and mix well.
Drizzle with extra virgin olive oil just before serving and gently toss.
Notes
Chop all vegetables into small, uniform pieces for the best texture.
Use Persian or English cucumbers only to avoid bitterness.
Roma tomatoes work best because they have fewer seeds.
Add olive oil right before serving to keep the salad crisp.
For make-ahead prep, store chopped vegetables separately without dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Persian
Nutrition
- Serving Size: 1.5 cups
- Calories: 102 kcal
- 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