Shirazi Salad
Shirazi Salad is a refreshing and simple Persian salad featuring cucumber, tomato, red onion, and parsley tossed in a tangy lemon and olive oil dressing. It is a healthy, gluten-free, and vegan side dish perfect for pairing with grilled meats or enjoying on its own.
Servings: 4 servings
Ingredients
- 1 unit English cucumber chopped (or 4 Persian cucumbers, chopped)
- 4 units tomatoes chopped
- 1 unit red onion chopped
- 0.25 cup fresh parsley chopped
- 2 tablespoons lemon juice juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste freshly ground black pepper
- 1 tablespoon dried mint or fresh mint leaves optional, for garnish
Instructions
- Start by washing all your produce thoroughly. Peel the cucumber if desired (English cucumbers often have thin skins and can be left unpeeled). Chop the cucumber into small, bite-sized pieces. Chop the tomatoes into similar-sized chunks to maintain a consistent texture. Finely chop the red onion to avoid overpowering bites, and roughly chop the fresh parsley.
- In a large mixing bowl, combine the chopped cucumber, tomatoes, red onion, and parsley. Toss them gently to distribute evenly.
- In a small bowl or measuring cup, whisk together the fresh lemon juice, extra virgin olive oil, salt, and pepper. Adjust the seasoning to your taste — the dressing should be bright and tangy with a hint of saltiness.
- Pour the dressing over the chopped vegetables and toss everything together until well coated. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully.
- Once chilled, give the salad a quick toss, taste, and adjust seasoning if needed. If you like, sprinkle some dried or fresh mint on top for an extra fragrant touch. Serve cold alongside your favorite main dishes or enjoy it on its own.
Notes
Use Persian cucumbers for a sweeter, less bitter flavor and thinner skin. Chop vegetables uniformly for balanced bites. Chill the salad for at least 30 minutes to enhance flavors and soften the onion's sharpness. To mellow onion flavor, soak chopped red onion in cold water for 10 minutes before mixing. Fresh parsley is best but cilantro or mint can be alternatives. Keep the salad cold and serve fresh. Variations include adding fresh herbs, radishes, sumac, chili flakes, pomegranate molasses, yogurt, or cooked grains.