Persian Chopped Salad (Shirazi Salad)
Servings: people
A Persian chopped salad that’s fresh, crisp, and full of flavor—perfect as a quick side dish that supports a balanced, Mediterranean-style meal.
Ingredients
- 3 cups cucumber
- 2 cups vine tomatoes
- 1 small white onion
- 1 tablespoon dried mint
- 3 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- ¾ teaspoon salt + black pepper to taste
Instructions
- Chop Veggies: Dice 3 cups cucumber, 2 cups vine tomatoes, and 1 small white onion into small pieces and add to a large bowl.
- Season: Drizzle with 3 tablespoons lime juice, 2 tablespoons extra virgin olive oil, 1 tablespoon dried mint, ¾ teaspoon salt, and black pepper.
- Toss & Serve: Mix well, taste, and adjust. Serve fresh as a light, crunchy Mediterranean side dish.
Notes
Substitutions
- Cucumbers → English cucumbers or small pickling cucumbers for extra crunch.
- Tomatoes → Cherry tomatoes or Roma tomatoes, great for a fresher taste in a tomato cucumber onion salad.
- Onion → Red onion for sweetness, or scallions for a lighter flavor.
- Dried Mint → Fresh mint, parsley, or dill for a twist on an authentic Shirazi salad recipe.
- Citrus Juice → Lemon juice or white wine vinegar for a bright, tangy kick.
- Olive Oil → Avocado oil or simply skip for a lighter option.
- Use Persian cucumbers for best flavor.
- Drain watery tomatoes before adding.
- Dice veggies small for balanced bites.
- Don’t skimp on dried mint—it’s key.
- Adjust salt and citrus before serving.
