This Persian Shirazi salad is a chopped salad that’s a must in any Iranian household during the summer months. It’s simple and made with a handful of fresh ingredients, and it lends well to barbecues and warm summer nights.
This Shirazi salad is light and so easy, which we love. Primarily made with tomatoes, cucumber, and red onion, the key to this salad is uniformly chopping your veggies — the finer, the better! Add a lime and mint dressing on top, let it sit for about 20 minutes, and it is perfection. It’s a great side to serve with any kind of grilled kebab or chicken — or do as I do and just eat it with a spoon!
ingredients
directions
*While dried mint is traditionally use, these days it’s not uncommon to add fresh mint or green onions in as well
Finely dice tomatoes, cucumbers, and red onions. Ensure you chop everything as uniformly as possible, particularly the tomatoes and cucumbers. The smaller, the better.
Add to a large bowl and set aside.
In a small bowl or cup, mix olive oil, dried mint, salt and lime juice. Mix well and season to taste (you may want to add more lime juice for a more sour taste).
Pour the dressing over salad. Mix well and allow to sit for 15 to 20 minutes until the flavours have combined. Serve immediately and enjoy!
