Salad Shirazi Recipe
Persian Shirazi salad pairs refreshing cucumbers with sweet tomatoes, savory onions, and bright herbs in a tangy dressing.
Servings 4 servings
Calories 152kcal
Ingredients
- 4 Persian cucumbers (diced; or 1 hothouse/English cucumber)
- 1 pound ripe tomatoes (diced)
- 1/2 medium red onion (minced)
- 1 cup fresh minced parsley (optional; or cilantro, dill, or scallion)
- 1/2 cup fresh minced mint leaves (or 1 to 2 tablespoons dried crushed mint)
- 3 tablespoons fresh lime juice (or to taste)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 4 tablespoons pomegranate seeds (optional)
Instructions
- Add the cucumber, tomato, onion, parsley, and mint to a large bowl.
- Add the lime juice, olive oil, and salt, and gently toss to combine.
- Transfer to a serving bowl and if using, garnish with the pomegranate seeds.
Notes
- Storage: You can store this chopped salad in an airtight container in the fridge for 1 to 2 days. It's still okay to eat for a day or so after that, but the texture changes quite a bit. The longer this salad sits in the fridge, the more liquid it releases. After a while, the vegetables tend to get mushy.
- To Help Make the Salad Less Watery: Cut the tomatoes in half and de-seed them before chopping.
- For a Tangier Flavor: Add 1/2 teaspoon sumac.
Nutrition
Calories: 152kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 600mg | Potassium: 535mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2512IU | Vitamin C: 45mg | Calcium: 61mg | Iron: 2mg