Salad Shirazi Recipe

Salad Shirazi is a Persian chopped vegetable salad mainly comprised of tomato, cucumber, and onion with a tangy lime juice and olive oil dressing. It takes just 20 minutes to throw together and pairs well with just about anything!

Course Condiments, Salad

Cuisine Persian

Keyword Persian Salad Shirazi, Salad Shirazi, Salad Shirazi Recipe, Salad-e Shirazi

Prep Time 20

Servings servings

Calories 152kcal

Author Faith Gorsky

Ingredients

4 Persian cucumbers diced (or 1 English cucumber)
1 pound ripe tomatoes diced
1/2 medium red onion minced
1 cup fresh minced parsley optional; or you can use 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

US Customary - Metric

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 garnish with the pomegranate seeds, if using.
Serve immediately.

Notes

Storage: You can store Salad-e Shirazi in an airtight container in the fridge for up to 1 day. It is still okay to eat for a couple days after that, but the texture changes quite a bit. The longer this chopped 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: De-seed the tomatoes before dicing them.
For a Tangier Flavor: Add 1/2 teaspoon sumac.

Nutrition