20 minutes
A refreshing and zesty Persian salad combining cucumbers, tomatoes, red onions, and a mix of herbs with a lime and olive oil dressing.
Persian cucumbers, peeled in alternating stripes, ends trimmed, and diced
0 lb
Red Onion, diced
each
Fresh Herbs, finely chopped
tablespoons
Dried Mint, rubbed
teaspoons
Medium Tomatoes, cores removed, diced
0 lb
Lime Juice, freshly squeezed
0.25 fluid ounces
tablespoons
teaspoons
teaspoons
1. Combine Vegetables
In a large bowl, toss together the diced cucumbers, red onion, and fresh herbs.
2. Blend in Mint
Rub the dried mint between your fingers to break it down, then sprinkle over the vegetables.
3. Vinaigrette Creation
In a separate small bowl, whisk 1/4 cup of lime juice with the olive oil. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
4. Dress the Salad
Pour the vinaigrette over the vegetables just before serving and toss well to coat evenly. Adjust the flavor balance with additional salt and lime juice if necessary.
5. Serve
Enjoy this zesty and crisp salad at room temperature or slightly chilled, perfect alongside rich dishes.
To transform the salad into a hearty, protein-rich meal, add cooked chickpeas. You could also introduce a bit of heat with some red pepper flakes and a touch of cumin for a Middle Eastern twist.
Take the core elements of the Shirazi Salad and add Kalamata olives and feta cheese. Swap cilantro with oregano for a more Greek flavor profile. You might also include bell peppers for additional color and crunch.
Turn the Shirazi Salad into a robust Cobb by adding diced grilled chicken, hard-boiled eggs, avocado, and bacon. Swap the dressing for a creamy ranch or blue cheese dressing if desired.
Emphasize the herbaceous notes by incorporating a variety of fresh herbs—like parsley, mint, dill, and chives—in larger quantities, transforming the salad into a green, herb-forward side dish.
Use the base of the Shirazi Salad and add toasted or fried pieces of Arabic flatbread or pita for a Fattoush salad. A sumac-infused dressing will lend the characteristic tangy flavor.
Select the freshest and highest quality produce, such as ripe tomatoes, crisp cucumbers, and aromatic fresh herbs, preferably organic and locally-sourced.
Use high-quality extra virgin olive oil, freshly squeezed lemon juice, and optionally sumac for a balanced dressing. Season with salt just before serving.
Use freshly chopped herbs just before adding to the salad to maintain essential oils and prevent browning. Consider adding fresh mint for an extra burst of flavor.
Use Persian cucumbers for their thin skin and minimal seeds, or English cucumbers as a substitute. Avoid waxed cucumbers.
Aim for uniform dicing of cucumbers, tomatoes, and onions for visual appeal and even flavor distribution.
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