Go Back
–+ servings
Persian Shirazi Salad served on a plate

Persian Shirazi Salad

No ratings yet
Persian Shirazi Salad features crisp cucumbers, ripe tomatoes, and red onion diced uniformly and coated in a lemon-olive oil dressing with dried mint. Chilling for 30 minutes mellows the onion's sharpness while keeping the vegetables fresh and crunchy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Persian
Ingredients Method Notes

Ingredients
  

  • 1 medium cucumber firm, no soft spots, diced ¼-inch
  • 2 medium tomato ripe but firm, diced ¼-inch
  • ½ medium red onion diced ¼-inch, soaked in cold water 5 minutes then drained
  • 2 tablespoons lemon juice fresh
  • 2 tablespoons olive oil extra virgin
  • 1 teaspoon dried mint crushed between fingers
  • ½ teaspoon salt
  • ¼ teaspoon black pepper freshly ground
  • ¼ teaspoon sumac optional, for garnish
  • 2 tablespoons fresh parsley or mint chopped, add before serving if using

Method
 

  1. Dice cucumber, tomato, and red onion into uniform ¼-inch cubes. Soak the diced onion in cold water for 5 minutes to mellow sharpness, then drain completely.
    1 medium cucumber, 2 medium tomato, ½ medium red onion
  2. Whisk fresh lemon juice, olive oil, dried mint, salt, and black pepper together in a large mixing bowl until the oil and lemon juice emulsify slightly.
    2 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon dried mint, ½ teaspoon salt, ¼ teaspoon black pepper
  3. Add the diced cucumber, tomato, and drained onion to the dressing. Toss gently with a large spoon until all vegetables are coated evenly.
    1 medium cucumber, 2 medium tomato, ½ medium red onion, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon dried mint, ½ teaspoon salt, ¼ teaspoon black pepper
  4. Cover the bowl and refrigerate for 30 minutes to allow flavors to meld and onion sharpness to soften.
  5. Before serving, add fresh parsley or mint if using, sprinkle sumac if desired, and taste to adjust salt or lemon juice.
    ¼ teaspoon sumac, 2 tablespoons fresh parsley or mint, ½ teaspoon salt, 2 tablespoons lemon juice

Notes

  • Press diced cucumber lightly in paper towel before mixing to prevent watery salad.
  • Use firm cucumbers and ripe but not overripe tomatoes to avoid excess liquid.
  • Chilling for at least 30 minutes mellows the onion and blends the flavors well.

Tried this recipe?

Let us know how it was!