Persian Tomato and Cucumber Salad (Salad Shiraz)

"A very light and refreshing salad that goes well with everything. The longer this stays the better it taste. You will also notice that the liquid increases as the salad sits."
 
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photo by Amanda W. photo by Amanda W.
photo by Amanda W.
photo by GoulashGourmet photo by GoulashGourmet
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
20mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Chop all the vegetables (tomato, cucumber and onion) finely.
  • Mix chopped vegetables with parsley, lemon juice and olive oil.
  • Salt to taste.

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Reviews

  1. This is an Iranian staple, and yet I would change up the recipe slightly. . . This is how we traditionally had it in our household. Instead of lemon juice, I would use the juice of 2 FRESHLY squeezed limes, and 2 tablespoons of FRESHLY chopped basil (Persian Basil preferred). And a tablespoon of dried mint. Be generous with the salt.
     
  2. Made this as a side for dinner one night when the ac was out. Very tasty, only change was to use mint as suggested by other reviewers since we were out of parsley. Going into the regular rotation for sure! Click for the cure: http://pages.teamintraining.org/va/rnrh10/lselby
     
  3. Yum! Made it with fresh lemon juice and basil instead of parsley. Enjoyed and will be adding it to our regular meal rotation.
     
  4. Alawys favorite! I would sometimes make it with lime juice instead for a little different flavor. This is a very common persian salad.
     
  5. Simply delicious! I took this salad to a seafood boil dinner and it was a huge hit! Everyone loved it! Great for any outdoor party! Thanks for posting!
     
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Tweaks

  1. Yum! Made it with fresh lemon juice and basil instead of parsley. Enjoyed and will be adding it to our regular meal rotation.
     
  2. This is an Iranian staple, and yet I would change up the recipe slightly. . . This is how we traditionally had it in our household. Instead of lemon juice, I would use the juice of 2 FRESHLY squeezed limes, and 2 tablespoons of FRESHLY chopped basil (Persian Basil preferred). And a tablespoon of dried mint. Be generous with the salt.
     

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