Persian Shirazi Salad
A refreshing and colorful salad made with fresh vegetables, perfect for summer gatherings and a delightful taste of Persian cuisine.
Ingredients
Vegetables
- 6 pieces Persian cucumbers or 2 English cucumbers
- 6 pieces medium Roma tomatoes
- 1 small red onion
Dressing
- 3 pieces small Persian limes or 1 large lemon (about 5 tbsp of fresh lemon juice)
- 2 tbsp dried mint
- 3 tbsp olive oil
- to taste Salt and pepper
Instructions
Preparation
- Finely chop the red onion and set it aside.
- Slice the cucumbers in half lengthwise, then chop them into bite-sized pieces.
- Halve the Roma tomatoes, remove the seeds, and chop finely.
- Squeeze the juice from the Persian limes or lemon into a small bowl. Add salt, pepper, and dried mint; stir to combine.
- In a large mixing bowl, combine chopped tomatoes, red onion, and cucumbers. Pour the dressing over the vegetables and mix gently.
- Drizzle olive oil before serving for added richness.
Notes
Serve the salad chilled or at room temperature. Best enjoyed fresh to keep the vegetables crisp. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12gSaturated Fat: 1gSodium: 180mgFiber: 3gSugar: 4g
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