Shirazi Salad Recipe
This salad is super simple, super tasty, and super quick to make. It's called Shirazi salad, and it's a hit in the Mediterranean. You only need a few basic ingredients, and you can throw it together in no time. The best thing about this salad? You can serve it with almost anything! It's perfect as a side dish for lots of different meals. It's got a great mix of textures and flavors that make it really yummy. People love having it with Persian dishes, especially with rice and stews.
Equipment
- Cutting Board
- Knife
- Mixing bowl
- Spoon or spatula for mixing
Ingredients
For Salad:
- 2 medium-sized Cucumbers
- 2 medium-sized Tomatoes
- 1 small Red Onion
- A handful of fresh Parsley
- A handful of fresh Mint
For Salad Dressing:
- Juice from 1 lemon
- 2 tbsp of extra virgin Olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Wash the cucumbers, tomatoes, parsley, and mint.
- If you like, peel the cucumbers, then chop them into small pieces.
- Chop the tomatoes into small pieces too, and remove the seeds if you want.
- Peel and finely chop the red onion.
- Chop up the fresh parsley and mint leaves.
- Put all the chopped veggies and herbs into a bowl.
- Squeeze the lemon juice into the bowl.
- Drizzle the olive oil over everything.
- Sprinkle on some salt and black pepper to taste.
- Mix everything gently together.
- Taste it and add more seasoning if you want.
- You can eat it right away or chill it in the fridge first. Enjoy your Shirazi Salad!
Notes
- Cut the vegetables into really tiny pieces for the salad. This isn't just about how it looks, but also about how it feels and tastes. When they're small, the veggies can soak up the flavors faster.
- If you want the salad to be crunchy, wait until you're about to eat before adding lime juice and olive oil. But if you want the veggies to soak up the flavors and be juicier, go ahead and add them now. Then cover and put the salad in the fridge for about 30 minutes so the flavors can mix nicely.
- If you're preparing this salad ahead of time, it's best to hold off on adding the dressing until you're ready to serve. Otherwise, the veggies might become mushy, and the dressing will soak in too much. I find it's better to add the dressing right before we're going to eat it.