Persian Shirazi Salad

This Persian Shirazi salad is exactly all of this- fresh, robust and crunchy-. This delicious rustic salad does not even call for a dressing. How simple is that, right? Very popular and a staple recipe in the middle east, this salad is an example of every day ingredients coming together to create magic. 

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Salad Shirazi is something that is made almost every day in many middle eastern homes. It is one of those recipes like Dal. There is a variation in every family. And it is so versatile and forgiving. This naturally vegan and gluten-free salad scores on so many points. 

Ingredients

Onions

We will need purple or red onions for this recipe. I prefer slicing them thin into half moons and dunking them in an ice bath for 20 minutes. This step helps mellow their pungency and makes them crunchier.

Tomatoes

You can use any variety of tomatoes. Just make sure they are red, ripe and slightly firm. Beef tomatoes, Roma tomatoes and Better Boy varieties are great for this salad. However, I do not recommend cherry tomatoes.

Cucumbers

Persian cucumbers are the best for this salad. Obviously, duh. But if you cannot source them, the next best options include Japanese cucumbers and English cucumbers. Cucumbers with minimal seeds or very tiny seeds are preferred for this salad.

Herbs

Generous usage of herbs is probably what made my family love middle eastern food. Fresh mint and parsley weave magic in this simple but rustic salad.

Spices and seasonings

This Persian salad does not call for any dressing in particular. Like all middle eastern recipes, this one too relies heavily on olive oil and citrus for flavors, taste and aroma.

I have used extra virgin olive oil and freshly squeezed lime juice for this salad. The fruity undertones of the olive oil and the zingy lime juice are just perfect with this amalgam of onions, tomatoes and cucumbers.

As for the spices, we will be just be using some freshly cracked black pepper. I personally love pepper and lime combination. How about you all?

Make ahead, shelf life and storage

Salad Shirazi tastes best when made and served fresh. In many middle eastern homes, this is put together just a few minutes before the family sits down for the meal. 

I will not recommend making this salad ahead for two reasons. The first one is that chopped onions must be consumed within an hour of chopping them. This is because chopped onions attract germs like magnets. The second reason is that onions, tomatoes and cucumbers all release water when you salt them. When made ahead, they will lose their texture and crunch.

Recipe Notes

1. Traditionally, the veggies are finely chopped for this salad. But my family likes it when I chop the cucumbers into half moons. This is entirely optional and you can always dice the veggies if you prefer.
2. If you cannot source fresh parsley and fresh mint, you can use dried ones too. Since dried herbs are thrice more potent than their fresh counterparts, you will need about 1 teaspoon of each, parsley and mint, for this recipe.
3. Use good quality extra virgin olive oil for best results. Olive oil can make or break a recipe. As far as this salad is concerned, it is olive oil that elevates this simple everyday recipe.
4. Typically, parsley is not added in this recipe. Even though middle eastern, especially Lebanese food uses a lot of parsley, this salad is an exception and it has only mint. However, we love parsley and so I added some.
5. If your tomatoes are juicy, core them and chop them. Or drain them in a colander after chopping them. This way, the salad won’t become soggy.

Dietary Specifications

If I have to list down 2 reasons why someone should try this recipe, the first will be that it is vegan. The second is that it is gluten-free. And it is also a nut-free recipe. 

Want to make it oil-free? That is possible as well. Skip the olive oil and just add lime juice, salt and pepper. This version tastes delicious but like I mentioned, it is the olive oil that adds that magic taste element here.

Method

The most consuming step in this recipe is chopping the veggies. Use a very sharp paring knife to chop the tomatoes and cucumbers. I recommend a good quality chef’s knife for the onions. 

To bring out the best in this recipe, the herbs have to be chopped very finely. Use a mezzaluna or a herb grinder if you are in a pinch or a beginner.

Making this salad is very straightforward. Begin by thinly slicing the onions into half moons or by chopping them finely. Dunk them in an ice bath while you chop the remaining ingredients.

When you are done chopping, drain the onions in a colander. To a mixing bowl, add the chopped onions, tomatoes, cucumbers, parsley and mint. Add salt, freshly cracked black pepper, extra virgin olive oil and lime juice. Mix well using a salad spoon. Serve immediately. 

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Persian Shirazi Salad

Fresh, crunchy and juicy middle eastern salad with everyday ingredients including cucumbers and tomatoes.

Prep Time12 mins

Course: Salad, Salads

Cuisine: Middle eastern, Persian

Servings: 2 people

Calories: 208kcal

Equipment

• 1 Mixing bowl
• 1 set of salad spoons

Ingredients

• 7 oz chopped Persian cucumbers about 200 grams
• 4 roma tomatoes (finely chopped)
• 1 cup thinly sliced red onions
• 2 teaspoon freshly cracked black pepper (reduce to 1 teaspoon if you do not like the heat)
• 2 tablespoon finely chopped fresh mint or 1 teaspoon dried mint
• 1 tablespoon finely chopped parsley or ½ teaspoon dried parsley
• 3 tablespoon freshly squeezed lime juice
• 1.5 teaspoon Kosher salt or adjust to taste
• 2 tablespoon extra virgin olive oil

Instructions

• Begin by thinly slicing the onions into half moons or by chopping them finely.
• Dunk them in an ice bath while you chop the remaining ingredients.
• When you are done chopping, drain the onions in a colander.
• To a mixing bowl, add the chopped onions, tomatoes, cucumbers, parsley and mint.
• Add salt, freshly cracked black pepper, extra virgin olive oil and lime juice.
• Mix well using a salad spoon.
• Serve immediately.

Notes

1. Traditionally, the veggies are finely chopped for this salad. But my family likes it when I chop the cucumbers into half moons. This is entirely optional and you can always dice the veggies if you prefer.
2. If you cannot source fresh parsley and fresh mint, you can use dried ones too. Since dried herbs are thrice more potent than their fresh counterparts, you will need about 1 teaspoon of each, parsley and mint, for this recipe.
3. Use good quality extra virgin olive oil for best results. Olive oil can make or break a recipe. As far as this salad is concerned, it is olive oil that elevates this simple everyday recipe.
4. Typically, parsley is not added in this recipe. Even though middle eastern, especially Lebanese food uses a lot of parsley, this salad is an exception and it has only mint. However, we love parsley and so I added some.
5. If your tomatoes are juicy, core them and chop them. Or drain them in a colander after chopping them. This way, the salad won’t become soggy.
6. Nutrition values are given here as a courtesy. Please consult a healthcare provider if you have any health concerns.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 208kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1759mg | Potassium: 649mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1542IU | Vitamin C: 37mg | Calcium: 75mg | Iron: 1mg

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