Shirazi Salad

A simple Persian salad of cucumber, tomato, red onion and parsley dressed with lemon, olive oil, dried mint, salt and pepper.

Prep Time15

Cook Time7

Total Time22

Course: Salad

Cuisine: Persian

Servings: 6 servings

Ingredients

?1 English cucumberchopped or 4 Persian cucumbers
?4 tomatoeschopped
?1 red onionchopped
?1/4 cupparsleychopped
?2 tablespoonsextra virgin olive oil
?3 tablespoonsfreshly squeezed lemon juice
?1 teaspoondried mint
?1/2 teaspoonsalt
?1/4 teaspoonground black pepper

Instructions

Wash the vegetables. Peel the red onion if you prefer a milder bite.
Finely dice or chop into small, bite-sized pieces: 1 English cucumber (or 4 Persian cucumbers), 4 tomatoes, 1 red onion, and chop ¼ cup parsley. Add all chopped vegetables and parsley to a large mixing bowl.
In a small bowl or measuring jug, combine 2 tablespoons extra virgin olive oil, 3 tablespoons freshly squeezed lemon juice, 1 teaspoon dried mint, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
Whisk the dressing until combined (use a whisk if you want it emulsified) or stir well with a fork.
Pour the dressing over the chopped vegetables and toss thoroughly with salad tongs or two large spoons until everything is evenly coated.
Serve immediately, or cover and let the salad sit at room temperature for up to 30 minutes to allow the flavors to meld before serving.

Equipment

Large Mixing Bowl
small bowl or measuring jug
Whisk
Fork
Salad Tongs
two large spoons

Notes

This salad is best prepared and enjoyed immediately (or within an hour) as the vegetables become soggy with the dressing if stored in the fridge overnight. However, if you’re making this a couple of hours ahead, that works fine but I recommend dressing it right before serving.
Add more fresh herbs such as cilantro, dill, and mint leaves. This is not traditional but can be a tasty addition.
Serve this salad with rice dishes such asMujadara, or stews,Middle Eastern pastries,hummus, and soups.