Shirazi Salad (Persian Cucumber and Tomato Salad)
A refreshing Shirazi Salad made of cucumber, tomato, and onion with dried mint, perfect for summer.
Equipment
- large bowl
Ingredients
Vegetables
- 2 cups cucumber diced (about 1 large or 3 small Persian cucumbers)
- 2 cups tomatoes diced (about 4 medium tomatoes or 2 cups cherry tomatoes)
- ½ cup onion finely diced (about ½ medium red or white onion)
Dressings and Seasonings
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 2 tablespoons white wine vinegar or sour grape juice
- 1 tablespoon dried mint
- Salt to taste
- black pepper to taste
Instructions
Preparation
- Add the cucumber, tomato, and onion to a large bowl, then sprinkle over the dried mint, salt, and pepper. Drizzle with olive oil, white wine vinegar (or sour grape juice) and fresh lime juice (if using).
- Toss everything together until evenly mixed.
- Let the salad rest for 10–15 minutes if you have time — it helps the flavors come together. Serve and enjoy!
Notes
This salad really benefits from a short rest — even 10–15 minutes helps the flavors meld beautifully. If your tomatoes are extra juicy: You can chop and lightly salt them, then leave in a colander for 15–30 minutes to drain excess liquid. Shelf life: 1 day (dressed), up to 3–4 days if stored undressed in the fridge.
Nutrition
Serving: 1sideCalories: 134kcalCarbohydrates: 9gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 16mgPotassium: 420mgFiber: 1gSugar: 6gVitamin A: 650IUVitamin C: 28mgCalcium: 34mgIron: 1mg
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