Salads
Salad Shirazi (Cucumber, Tomato and Onion Salad)
Ingredients
- 3 Persian cucumbers, finely diced
- 3 tomatoes, finely diced
- 1 small red onion, finely diced
- 2 tbsp fresh lime juice
- 1 tbsp dried mint or 2 tbsp fresh mint, chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
Method
- Dice the cucumber, tomato and onion into small, even pieces, about 5mm.
- Combine the diced vegetables in a mixing bowl.
- Add the lime juice, olive oil and mint, and toss well to combine.
- Season with salt and pepper to taste, and let sit for 10 minutes before serving to let the flavours meld.
Introduction: Named after the southern city of Shiraz, this finely diced salad of cucumber, tomato and onion dressed in lime juice and mint is served at nearly every Persian meal as a fresh counterpoint to rich rice and stew dishes.
Cultural Background: Named after the southern city of Shiraz, this finely diced salad of cucumber, tomato and onion dressed in lime juice and mint is served at nearly every Persian meal as a fresh counterpoint to rich rice and stew dishes. Its simplicity and bright acidity make it one of Iran's most universally loved side dishes.
Tips: Dice the vegetables uniformly and finely — this is central to the salad's texture and traditional presentation. Add the dressing just before serving to keep the vegetables crisp rather than watery.
Variations: Some versions add finely chopped bell pepper for extra crunch. A pomegranate seed garnish adds sweetness and colour for festive occasions. Naturally vegan and vegetarian.
Storage: Best eaten fresh; can be refrigerated undressed for up to 2 days.
Reheating: Not applicable — served cold.
FAQs:
Q: Can I prepare this in advance?
A: Dice the vegetables ahead but add the dressing just before serving to prevent sogginess.
Q: Is this salad spicy?
A: No, it is a mild, refreshing salad.
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