Shirazi Salad
This Mediterranean Shirazi salad is so fresh, simple, quick, and easy to make! It complements so many dishes and can add lots of color and flavor to your meals. Uses very simple common ingredients, and ready in just 15 minutes.
Servings 6 servings
Calories 67kcal
Ingredients
- 1 English cucumber chopped, or 4 Persian cucumbers
- 4 tomatoes chopped
- 1 red onion chopped
- ¼ cup parsley chopped
Dressing
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried mint
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Finely dice or chop the vegetables and add to a large mixing bowl.
- In a small bowl or jug, combine the olive oil with lemon juice, salt, pepper, and add in the dried mint. Give everything a good stir, or if you want the dressing emulsified use a whisk.
- Toss the salad with the dressing until everything is well coated in the dressing. Serve immediately or allow the flavors to settle and infuse for 30 minutes before serving.
Video
Notes
- This salad is best prepared and enjoyed immediately (or within an hour) as the vegetables become soggy with the dressing if stored in the fridge overnight. However, if you're making this a couple of hours ahead, that works fine but I recommend dressing it right before serving.
- Add more fresh herbs such as cilantro, dill, and mint leaves. This is not traditional but can be a tasty addition.
- Serve this salad with rice dishes such as Mujadara, or stews, Middle Eastern pastries, hummus, and soups.
Nutrition
Calories: 67kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 236mg | Fiber: 1g | Sugar: 3g | Vitamin A: 828IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg