Shirazi Salad
Shirazi Salad Recipe - Persian cucumber tomato and onion salad. Diced vegetables in juicy sauce, loaded with flavors. Nutritious and delicious. Serve with crusty bread, chips, meat or seafood.
Servings: 4
Ingredients
- Salad:
- 3 large Roma tomatoes or 1 extra large pink tomato
- 1 large English or 3 Persian cucumbers
- 1/4 medium red onion
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- Dressing:
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried mint
- 1/4 tsp sumac
- 3 tbsp lemon juice or more to taste
- 4 tbsp olive oil
Instructions
- Chop onions and place in a bowl with cold water.
- Dice the tomatoes and cucumbers and place in a bowl. Drain the onions and add to the bowl. Add the fresh chopped herbs.
- In a bowl whisk together the salad dressing ingredients.
- Drizzle on top of the salad. Toss to combine.
- Serve or store in an air tight container in the fridge for up to 2 days.
Notes
When ready to eat, you may drain some of the sauce and add more salt and lemon juice to taste if needed.
Keep in mind that this salad can easily become soggy.
Keep in mind that this salad can easily become soggy.
Nutrition
Calories: 147kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 295mg | Potassium: 236mg | Fiber: 1g | Sugar: 3g | Vitamin A: 446IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 0.4mg
