• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Foodie Explorers | Eat | Stay | See | Cook
  • Cook
  • Drink
  • Eat
  • See
  • Stay
  • Subscribe
  • About Emma & Mark
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Cook
  • Drink
  • Eat
  • See
  • Stay
  • Subscribe
  • About Emma & Mark
subscribe
search icon
Homepage link
  • Cook
  • Drink
  • Eat
  • See
  • Stay
  • Subscribe
  • About Emma & Mark
×

Home » salad

Recipe: Salad Shirazi

29/06/2016 by old father foodie Leave a Comment

Jump to Recipe Print Recipe

Salad Shirazi

Iranian inspired summer salad

A tangy salad of cucumber, tomato and onion from Iran. Perfect with spicy food.

Serves 4

The Dressing

  • 1 tablespoon of extra virgin olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons of chopped fresh mint or parsley.
  • Salt and pepper to taste

A Salad Shirazi should be tangy, so don’t skimp on the lime juice. The choice of herb should complement the rest of your meal. Mix all the dressing ingredients together and leave aside for half an hour or so to let the herb flavour infuse.

The Salad

  • 1 (400g) medium cucumber or about 5 of the small cucumbers you find in Persian and East European shops
  • 6 (400g) tomatoes.
  • 1 small red onion finely chopped. Use less if you are not an onion fan.

Method

Use a potato peeler to peel the cucumber if you don’t like cucumber skin. Cut the cucumber into thirds, half the thirds lengthways and scoop out the seeds with a teaspoon.

If you are using large tomatoes, half them and remove the seeds and any green stalk.

Cut all the tomato and cucumber into small equal sized pieces. No need for a tape measure, but 5mm pieces will give you a nice mouth mix. You want the same quantity of prepared cucumber and tomato and onion when prepared.

Shirazi Ingredients

Place the salad ingredients into a bowl, pour on the dressing, mix and enjoy. The salad is ready to eat immediately, but will keep covered in the fridge. Some say this improves the flavour.

And…

  • Add some pomegranate seeds for fruity flavour and a jewel like look.
  • Use thinly sliced spring onions instead of red onion.
  • A few radishes chopped the same size add extra crunch.
  • For the spicy version favoured in the south of Iran add chopped fresh chili and substitute the mint for 2 tablespoons of coriander leaves.

Recipe: Salad Shirazi

Print Recipe

Ingredients
  

  • The Dressing
  • 1 tablespoon of extra virgin olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons of chopped fresh mint or parsley.
  • Salt and pepper to taste
  • The Salad
  • 1 400g medium cucumber or about 5 of the small cucumbers you find in Persian and East European shops
  • 6 400g tomatoes.
  • 1 small red onion finely chopped. Use less if you are not an onion fan.

Instructions
 

  • Use a potato peeler to peel the cucumber if you don’t like cucumber skin.
  • Cut the cucumber into thirds, half the thirds lengthways and scoop out the seeds with a teaspoon.
  • If you are using large tomatoes, half them and remove the seeds and any green stalk.
  • Cut all the tomato and cucumber into small equal sized pieces. No need for a tape measure, but 5mm pieces will give you a nice mouth mix.
  • You want the same quantity of prepared cucumber and tomato and onion when prepared.
« Restaurant Review: Chihana, 84 Minamigawa, Gionmachi, Higashiyama-ku, Kyoto
Event Preview: The Laneways Collective Supper Club »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SUBSCRIBE to Foodie Explorers and never miss out

foodie explorers shop
Foodie Explorers us

Hello!

We are Emma and Mark and we are a couple who love to discover the world around us through food and travel.

We are award-winning bloggers (Most Dedicated Food Blogger from The Scotsman) who have years of food and travel passion behind us. Join us as Mark learns to use his WSET training and Emma learns how to write up a recipe properly!

More about us→

Member Guild of Food Writers

Find us also in SNACK magazine - click to get the latest issue.

Snack magazine logo

The information posted on this website was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

Footer

↑ back to top

About

  • About us
  • Contact
  • Disclosure
  • Privacy Policy

Stay

Eat

Drink

See

Guide to Glasgow

Recipe Index

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2007 -2022 Foodie Explorers