Shirazi Salad
Fresh and vibrant shirazi salad made with cucumbers, tomatoes, onions, and herbs. This easy Middle Eastern salad is crisp, refreshing, and perfect with grilled dishes.
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Servings
Ingredients
- 2 large cucumbers, diced
- 1 large tomato, diced and seeds removed
- 1 large red onion, chopped
- ¼ cup chopped parsley
- ⅓ cup chopped mint leaves
- ½ teaspoon sumac (optional)
- Juice of 1 lemon
- 1 teaspoon olive oil
- Salt and pepper, to taste
Instructions
- Place cucumbers, tomatoes, onions, parsley, and mint in a large bowl.
- Add sumac (if using).
- Add lemon juice and olive oil. Season with salt and pepper.
- Toss to combine.
Notes
- How to serve - Grilled meat, chicken or seafood, kebabs, mezzo platter, Middle Eastern rice dishes, and Indian dishes.
- Make ahead - The salad is best served fresh. However, you can chop the vegetables and store them in separate bowls in the refrigerator. Toss with the dressing just before serving.
- Storing leftovers - Refrigerate in an airtight container for a day, but the tomatoes will release their juices overtime.
- Mint - If fresh mint leaves are not easily available, you can use dried mint.
Nutrition
Calories: 9kcal | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 0.02mg | Potassium: 0.01mg | Calcium: 0.01mg | Iron: 0.01mg