Shirazi salad is a healthy, refreshing, and delish Persian cucumber salad that you can make in just 15 minutes. This quick and easy cold chopped salad showcases fresh vegetables, herbs, and a bright citrus vinaigrette. Serve it chilled for the perfect side dish or light meal on its own or to pair with meats such as kebabs.
Keywords:cold chopped salad, Persian cucumber salad, shirazi salad
4Roma tomatoessmall diced (if not removing the seeds, place the chunks in a colander for about 5 minutes to release excess juices. But if you have 5- minutes to spare, I recommend you remove the seeds!) - You can use cherry tomatoes as an alternative but make sure to small-dice them.
1English cucumberor 4 small Persian cucumbers, small diced (no need to peel)- Field cucumbers will work in a pinch, but make sure to peel and seed them.
½cupfinely chopped red onionsor yellow onions if you prefer
3tablespoonEACH chopped fresh parsley, mint, and dillFresh cilantro can be used as well.
Salt and pepperto taste
1teaspoonsumacor more to taste (optional) - Alternatively, use lemon zest, lemon pepper, coriander, or za’atar.
4tablespoonfresh lemon juiceOR lime juice can be used as a substitute and gives this salad a better tangy taste.
3tablespoonextra virgin olive oilYou can also try avocado oil or another mild-flavored oil.
Prep all the ingredients! Then, place the diced tomatoes, cucumbers, and onions into a large bowl.
Next, add the fresh herbs, and a good pinch of salt and pepper to the veggie mixture. Add sumac and then lime juice and EVOO, tossing everything together to combine. TIP: For a crunchier texture, only add lime juice and EVOO about 15 minutes before serving the salad.
If you have time, cover and chill this salad in the fridge for 30 minutes to 1 hour for the best flavor.
Fridge: Store this Shirazi salad recipe in an airtight container for up to 3 days in the refrigerator.
Freezer: Persian cucumber salad isn’t meant to be frozen since the vegetables will become mushy once thawed.
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