Shirazi Salad: A Refreshing Summer Salad
Brighten your table with this vibrant Shirazi Salad, a crisp and flavorful summer salad that’s perfect for warm-weather meals. Featuring diced cucumbers, juicy tomatoes, red onions, and fresh herbs, this Persian-inspired Shirazi Salad is tossed in a tangy lime and olive oil dressing. Easy to make and naturally dairy- and gluten-free, this summer salad is a versatile side dish for BBQs, picnics, or weeknight dinners. Follow our simple recipe to create this refreshing, healthy dish!
Ingredients
- 1 pound roma tomatoes small diced
- ½ teaspoon kosher salt
- ¾ pound Persian cucumbers or English cucumbers, small diced
- ¼ cup minced red onion
- 2 Tablespoons chopped fresh parsley
- 2 Tablespoons chopped fresh dill
- 2 Tablespoons chopped fresh mint
- 2 limes juiced (about ¼ cup lime juice)
- 3 Tablespoons extra virgin olive oil
- Kosher salt & pepper to taste
Instructions
- Prep the veggies: Dice cucumbers, tomatoes, and red onion into small ¼-inch cubes for that classic texture.
- Salt the tomatoes: Toss the chopped tomatoes with a pinch of salt and let them sit for a few minutes to release excess liquid.
- Mix it all together: In a large bowl, combine the cucumbers, red onion, herbs, lime juice, and olive oil.
- Add tomatoes: Drain the tomatoes and stir them into the salad.
- Season and chill: Add salt and pepper to taste. For best results, refrigerate for 15–30 minutes before serving to let the flavors meld.
Notes
- Uniform Dicing: Cut vegetables into small, even cubes for a balanced bite in your Shirazi Salad.
- Drain Tomatoes: Salting and draining tomatoes prevents a watery summer salad.
- Fresh Herbs: Use fresh herbs for maximum flavor; chop finely to distribute evenly in this Shirazi Salad.
- Chill for Flavor: Let the salad marinate in the fridge for 15-30 minutes to enhance the taste of this summer salad.
- Taste and Adjust: Balance the lime juice, salt, and pepper to suit your preferences.