Shirazi salad is a simple tomato cucumber salad with herbs and a tangy dressing. This refreshing and healthy Persian salad is versatile enough to pair with most main dishes. Learn the specific tips to make it authentically delicious.
Dressing: In a small bowl, whisk together lime juice or verjuice, olive oil (if using), dried mint, salt and pepper.
Rinse vegetables and pat dry with paper towel. If using fresh herbs, rinse and put them through a salad spinner before chopping. If cucumber skin is thick, it can be peeled to leave alternate strips on it.
Dice the tomatoes and cucumbers into ¼ inch pieces. Chop the herbs finely.
Place chopped tomatoes, cucumbers, onions and herbs in a large salad bowl.
Drizzle salad dressing on vegetables. Toss well and adjust seasoning as per taste. Serve chilled preferably.
Choose fresh, firm and crisp vegetables in the peak of season.
If using regular cucumbers, choose organic and deseed them.
Chill the salad to let the flavors meld together. Drain juices as you prefer.
For a crisp salad, add the dressing just before serving.
Make Ahead: combine vegetables with herbs and refrigerate. Add salad dressing before serving.
Storage: Refrigerate leftovers for up to 2 days.
Sometimes I add a small clove of grated garlic to the dressing, but it is my variation and is optional.