Shirazi Salad
Simple and fresh Shirazi Salad! This refreshing Persian cucumber and tomato salad is so quick and easy, full of fresh flavors, healthy, crisp, and crunchy! It's a great side dish, appetizer, topping, or accompaniment to so many dishes! Naturally gluten-free, vegan, paleo, and keto, this classic Iranian salad recipe will be your new favorite!
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Total Time: 10 minutes
- Yield: 6-8 Servings 1x
- Category: Side, Appetizer
- Method: No-Cook
- Cuisine: Middle Eastern
Ingredients
Scale
- 4 Persian Cucumbers (about 4 Cups)
- 3 Roma Tomatoes (about 1 1/2 Cups)
- 1/2 Medium Red Onion (about 1/2 Cup)
- 2 TB Chopped Fresh Herbs (optional, Parsley, Dill, Cilantro)
- 2 Tsp Dried Mint (or 2 TB fresh)
- 2 TB Extra Virgin Olive Oil
- 2-3 TB Verjuice or Fresh Lime or Lemon Juice
- Salt & Black Pepper (to taste)
Instructions
- Dice your cucumbers, tomatoes, and red onion into small 1/4-inch pieces. Chop any fresh herbs you are including and add the veggies to a large salad bowl.
- Whisk together the olive oil, citrus juice, dried mint, salt, and pepper.
- Pour the vinaigrette over the salad and toss to fully coat.
- Serve the Shirazi salad right away or chill for 30-60 minutes.
Notes
- If you can't find Persian cucumbers, use 1 to 2 English cucumbers.
- Adding fresh herbs like flat-leaf parsley, cilantro, or dill is optional but adds a wonderful fresh taste and color.
- If you can't find verjuice, freshly squeezed lime or lemon juice is absolutely fine.
- Store leftover salad in a closed container for 5-7 days.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/shirazi-salad/
