Shirazi Salad (Persian Cucumber Tomato Salad)

About This Recipe

Salad Shirazi, named for the city of Shiraz, is Iran's everyday fresh salad -- cucumber, tomato, and onion diced into small, uniform pieces and tossed with a bright dressing of lime juice, olive oil, and dried mint. It's a near-universal accompaniment at Persian meals, served alongside rice dishes, kebabs, and stews to provide a fresh, acidic counterpoint to richer main courses. The technique that matters most is the fine, even dice: cucumber, tomato, and onion should all be cut into small pieces of similar size, ensuring each bite has a balanced mix of all three vegetables. Dried mint, rather than fresh, is the traditional choice here, providing a more concentrated, slightly different flavor than fresh mint would, and a generous amount of lime juice (rather than vinegar) gives the salad its distinctly Persian brightness. Served cold alongside virtually any Persian main dish, salad Shirazi is refreshingly simple -- proof that a handful of good vegetables, properly diced and dressed, can elevate an entire meal.

Ingredients

Serves 4

• 2Persian cucumbers(finely diced)
• 3ripe tomatoes(finely diced)
• 0.5red onion(finely diced)
• 0.25 cuplime juice
• 2 tbspolive oil
• 1 tspdried mint
• 0.75 tspsalt
• 0.25 tspblack pepper

Instructions

1. 1

   Dice the vegetables

   Cut cucumbers, tomatoes, and red onion into small, even dice, roughly matching sizes.

2. 2

   Combine

   Toss vegetables together in a bowl.

3. 3

   Dress

   Add lime juice, olive oil, dried mint, salt, and pepper.

4. 4

   Toss

   Toss thoroughly until everything is evenly coated.

5. 5

   Rest

   Let sit 10-15 minutes before serving so the flavors meld.

6. 6

   Serve

   Serve cold as a side dish alongside rice, kebabs, or stews.

Variations

• •

  Add finely diced bell pepper for extra crunch and color, a common variation.

• •

  Use fresh lemon juice instead of lime for a slightly different acidity if that's what's on hand.

• •

  Add a small amount of minced garlic for extra punch, though this is a less traditional addition.

Storage

Best eaten within a few hours of dressing, as the vegetables release liquid over time. Store undressed diced vegetables separately in the fridge up to 2 days and dress just before serving.

Frequently Asked Questions