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Shirazi salad
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Salad Shirazi Recipe

Salad Shirazi is a simple and delicious Persian tomato and cucumber-based dish, that is normally served as an appetizer or side dish.
Course Appetizer, Side Dish
Cuisine middle eastern, Persian
Diet Gluten Free, Low Calorie
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4
Calories 99kcal

Equipment

  • Mixing bowls (a large one to combine the salad shirazi ingredients, and a small one for the dressing)
  • A whisk
  • Mixing spoon

Ingredients

  • 3 ripe and firm Roma tomatoes
  • 1 small onion finely chopped
  • 3 small Persian cucumbers (or 1 English cucumber - unpeeled)
  • ½ cup mint and parsley leaves

SALAD DRESSING

  • 1 small lime
  • 2 tablespoon extra virgin olive oil
  • ½ teaspoon salt (add more, if preferred)
  • teaspoon ground black pepper

Instructions

SALAD

  • Wash the tomatoes, cucumber, mint and parsley leaves.
  • Peel the onion, dice it finely then set aside. Finely slice the mint and parsley leaves.
  • Next, cut the cucumber lengthwise then cut each half into approximately 1 cm thickness, running lengthwise. Cut again into thin long strips then dice into small cubes.
  • Similarly, finely dice the tomatoes (remove seeds if too seedy, to prevent the salad from going watery).
  • Combine the diced vegetables (tomatoes, onion, cucumber, parsley and mint leaves) in a medium-sized bowl.

SALAD DRESSING

  • Cut the lime and squeeze out the juice to a small bowl.
  • Combine lime juice, olive oil, salt and black pepper then whisk.
  • Pour the salad dressing to the bowl with the chopped vegetables. You can check for salt at this point and add more if you need to.
  • For best results, allow your Shirazi salad to rest in the fridge for at least 30 minutes, before serving. Serve as an appetizer or side dish. It pairs up absolutely well with meat-based dishes, such as kebabs.

Notes

  • Shirazi salad is traditionally made using Persian cucumbers, which you can find in Middle-Eastern shops. But don't worry if you cannot get your hands on some, as you can simply substitute them with English cucumbers.
  • This recipe is traditionally made using dried mint leaves but you can also use chopped fresh mint leaves and other herbs, such as parsley.
 
RECIPE VARIATIONS:-
Don't just stop here though. Feel free to play around with the ingredients in your pantry. Popular variations include:
  • Dried small rose petals - these will add amazing color and aroma. 
  • Sumac - stir in a teaspoon of sumac to add a spicy note.
  • Pomegranate - add half a cup of pomegranate seeds for a tangy and fruity flavor.

Nutrition

Calories: 99kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 150mg | Potassium: 231mg | Fiber: 2g | Sugar: 3g | Vitamin A: 441IU | Vitamin C: 14mg | Calcium: 24mg | Iron: 1mg