Persian Shirazi Salad
A light, refreshing cucumber and tomato salad with lemon juice, dried mint, and olive oil. This authentic Persian side dish comes together in just 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad / Side Dish
- Method: No-Cook / Chopped
- Cuisine: Persian / Middle Eastern
- Diet: Vegan
Ingredients
6 Persian cucumbers (or 2 English cucumbers)
6 medium Roma tomatoes
1 small red onion
Juice of 3 small Persian limes or 1 large lemon (about 5 tablespoons fresh lemon juice)
2 tablespoons dried mint
3 tablespoons olive oil
Salt and pepper to taste
Instructions
Peel and finely chop the red onion.
Cut the ends off the cucumbers, then slice lengthwise into quarters and finely chop.
Cut Roma tomatoes in half, remove the seeds, and finely chop.
In a large bowl, combine the lemon juice, salt, pepper, and dried mint.
Add the chopped cucumbers, tomatoes, and red onion to the bowl. Mix well to combine.
Just before serving, drizzle with high-quality extra virgin olive oil and toss gently.
Notes
For best flavor, let the salad chill in the fridge for 15–30 minutes before serving.
Use ripe but firm tomatoes to prevent excess water in the salad.
Dried mint is traditional, but you can also use finely chopped fresh mint if preferred.
Find it online: https://allrecipesmade.com/persian-shirazi-salad/
