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Recipe: Salad Shirazi


  • 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.


  • 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.