Persian Shirazi Salad with Cucumber Tomato
A refreshing, vibrant Persian salad featuring crisp cucumbers, juicy tomatoes, and tangy lime dressing, perfect as a light side or appetizer. Its simplicity and bright flavors make it a beloved staple in Iranian cuisine.
Ingredients
Ingredients
- 2 cup cucumber finely diced, about 1 large English cucumber
- 2 cup tomato finely diced, about 2 medium ripe tomatoes
- 1/2 cup red onion finely diced
- 1/4 cup fresh parsley chopped
- 2 tbsp lime juice freshly squeezed
- 2 tbsp olive oil extra virgin
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 1/4 tsp dried mint optional, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days; the salad may release some liquid but remains flavorful. Make-ahead: Prepare the vegetables and dressing separately up to 4 hours ahead, then combine just before serving to maintain crispness. Substitutions: Use lemon juice instead of lime, or add fresh mint for a different herb note. Serving suggestions: Pair with grilled chicken, kebabs, or as a topping for flatbreads for a complete meal.