Teresa's Recipes
Salad E Shirazi
Salad-e Shirazi is a vibrant and refreshing Persian salad that showcases the delightful combination of crisp cucumbers, juicy tomatoes, and aromatic herbs, all drizzled with a zesty dressing. Hailing from Shiraz, a city renowned for its lush gardens and rich culinary traditions, this salad is a staple at Persian tables, often accompanying grilled meats or served as part of a mezze platter. With every bite, you'll savor the harmony of flavors and textures, making it a perfect dish for warm weather gatherings or as a light side dish to elevate any meal.
Ingredients
- 2 cups, diced Cucumbers
- 2 cups, diced Tomatoes
- 1/2 cup, finely chopped Red onion
- 1/2 cup, chopped Fresh parsley
- 1/4 cup, chopped Fresh mint
- 3 tablespoons Olive oil
- 2 tablespoons, freshly squeezed Lemon juice
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Calories: 120
- Fat: 10g
- Carbs: 8g
- Protein: 2g
- Sodium: 200mg
- Sugar: 3g
Instructions
- In a large mixing bowl, combine the diced cucumbers, diced tomatoes, and finely chopped red onion. Toss gently to mix.
- Add the fresh parsley and fresh mint to the bowl. Use a gentle folding motion to incorporate the herbs, ensuring they are evenly distributed throughout the vegetables.
- In a separate small bowl, whisk together the freshly squeezed lemon juice, olive oil, salt, and black pepper until the mixture is well combined and emulsified.
- Pour the dressing over the vegetable mixture and gently toss again to ensure all the ingredients are coated evenly with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully and enhances the overall taste.
- Before serving, give the salad a final toss, and garnish with additional chopped herbs if desired. Serve chilled and enjoy the refreshing burst of flavors!
Tips
- For added crunch and flavor, consider including diced bell peppers or radishes.
- You can substitute the lemon juice with pomegranate molasses for a unique twist.
- This salad can be made a few hours ahead of time; just remember to give it a good stir before serving.