Official Shirazi Salad Recipe
Recipe maker Suzy Karadsheh demonstrates her Shirazi salad
Official cooking video · The Mediterranean Dish · YOUTUBEPersian Tomato-Cucumber-Mint Shirazi Salad (4 Servings)
Finely diced tomato, cucumber and onion with mint and lime. This is Suzy Karadsheh's modern variation with optional pepper and mixed herbs.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash hands and surfaces; rinse vegetables and fresh herbs under running water and drain.
- 02
Dice three tomatoes into 5–7 mm pieces and drain excess juice in a colander for 2–3 minutes.
- 03
Finely chop cucumber, 1/4 cup onion and optional half pepper; combine with tomatoes in a bowl.
- 04
Add 1 tbsp dried mint, optional 2 tbsp each parsley, cilantro and dill, 1/2 tsp salt, 1/4 tsp pepper and optional 1 tsp sumac.
- 05
Add 4 tbsp lime juice and 3 tbsp olive oil; toss for 1 minute. Serve now or cover and chill for 30 minutes.
Helpful source links
Before you cook
No major allergens are intentionally added; check spice packaging and cross-contact. Rinse produce and herbs under running water and separate from raw-meat utensils. Refrigerate finished salad at 4°C (40°F) or below within 2 hours, or within 1 hour above 32°C (90°F).
Image & source credits
These illustrations stand in for food photos.
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