Description
Shirazi Salad is a refreshing and tangy Iranian salad made with diced cucumbers, tomatoes, and onions, flavored with dried mint, lime juice, and a touch of sumac. It’s a simple, no-cook dish perfect as a light side or a summer appetizer.
Ingredients
Scale
Vegetables
- 4 Persian cucumbers, diced small
- 4 Roma tomatoes, diced small
- 1/2 white onion, diced
Seasonings & Dressings
- 2 tablespoons dried mint
- 1/3 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground sumac
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the vegetables: In a large bowl, combine the diced Persian cucumbers, Roma tomatoes, and white onion, ensuring all are cut into small, uniform pieces for a balanced texture.
- Add the dried mint: Gently crush the dried mint leaves between your fingers to release their essential oils and aromatic flavor, then sprinkle evenly over the vegetable mixture.
- Dress and season the salad: Pour in the freshly squeezed lime juice and olive oil. Sprinkle the sea salt, ground sumac, and black pepper over the salad. Stir thoroughly to combine all ingredients, allowing the flavors to meld beautifully before serving.
Notes
- Use Persian cucumbers for their crisp texture and thin skin, which requires no peeling.
- Dried mint adds an aromatic note but can be substituted with fresh mint if preferred—use about twice the amount.
- Adjust the lime juice and salt to taste for more tang or saltiness.
- Serve chilled for a more refreshing experience.
- This salad pairs well with grilled meats, rice dishes, or as a light standalone side.
