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Shirazi Salad
Shirazi Salad is a must make Persian Salad Recipe that is full of flavor! This side dish salad is very similar to Israeli Salad, which is cucumbers, tomatoes, and peppers.
Course
Appetizer, Side Dish
Cuisine
Mediterranean
Keyword
persian salad, shirazi salad
Prep Time
10
minutes
minutes
Cook Time
1
minute
minute
Total Time
11
minutes
minutes
Servings
6
Calories
25
kcal
Author
Courtney
Ingredients
4
Persian cucumbers
2
Roma Tomatoes
1/2
small
Red Onion
1-2
tablespoons
Parsley
1 1/2
tablespoons
Mint
1/2 - 1 tablespoon if using dried
1
Lemon
juiced
1
teaspoon
Olive oil
extra virgin
1
pinch
Kosher Salt
to taste
1
pinch
pepper
Instructions
Wash the vegetables and herbs.
Remove the seeds from the tomatoes and then start finely dicing the tomatoes, cucumbers, onions, and herbs.
Once you have chopped all of the vegetables place them into a large bowl to mix.
Combine the oil, lemon juice, and pepper.
Drizzle with the salad dressing, then you can start seasoning with salt to taste.
Notes
Make this salad in advance allowing the citrus dressing to get into the veggies.
When it sits in the refrigerator the peppers, cucumbers, and tomatoes, will release some water, this is normal.
Use a slotted spoon to remove the desired amount if you do not want the liquid.
We recommend using Persian Cucumbers or English Cucumbers as these are "seedless" and the skin isn't as tough as a regular cucumber.
If you need to use a regular cucumber remove the skin and scoop out the seeds.
Add in some chickpeas for protein.
Nutrition
Calories:
25
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
10
mg
|
Potassium:
149
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
320
IU
|
Vitamin C:
15.3
mg
|
Calcium:
18
mg
|
Iron:
0.4
mg