Mixing bowls (a large one to combine the salad shirazi ingredients, and a small one for the dressing)
3ripe and firm Roma tomatoes
1small onionfinely chopped
3small Persian cucumbers(or 1 English cucumber - unpeeled)
½cup mint and parsley leaves
2tablespoonextra virgin olive oil
½teaspoonsalt(add more, if preferred)
⅓teaspoonground black pepper
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.
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.
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.