If you have dined in a Persian household or a Persian restaurant this salad would have been served for certain. This simple but refreshing salad of tomato and cucumber perfectly complements the rich kebabs and stews that the Persian cuisine is famous for.
I have been to the beautiful city of Shiraz back when travel was possible. Shiraz is one of the oldest cities of the Persian empire and home to a lot of heritage sites, most notably the tomb of the famous Persian poet Hafiz. I have fond memories of eating Persian kebab here with a side of rice Shirazi salad and a zero alcohol beer. Sadly no Shiraz wine on that part of the world.
The Shirazi salad is unbelievably so simple. Just Lebanese cucumber tomatoes and Spanish onion and dressed with lemon vinaigrette. That’s it, but it’s so good. For some reason I forgot to ask, this salad was always served in individual bowls.
Persian Shirazi Salad
5
servings10
minutesIngredients
3 Lebanese cucumbers
3 ripe but firm tomatoes
1 small Spanish onion
3 Tablespoons roughly chopped parsley or coriander or a combination of both
- Dressing
Juice and grated zest of 1 lime or lemon
Salt and cracked pepper
2 Tablespoons olive oil
Directions
- Finely diced cucumbers tomatoes and Spanish onions
- Add the chopped parsley/coriander to the mix.
- Add dressing to coat and serve.
- Lime Dressing
- Combine together in a small jar with lid. Cover and shake until blended.
Notes
- Salad can be made ahead and dressed when ready to serve.
