Shirazi Salad Recipe - Allrecipes.com
Shirazi Salad Recipe
  • READY IN 15 mins

Shirazi Salad

Recipe by  

"This is an easy recipe my friend gave me, it's healthy and delicious."

Back
Next
+ Recipe Box + Shopping List + Menu Print
ADVERTISEMENT
  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  1. In a medium serving dish, toss the tomatoes, cucumbers and onion with lemon juice and salt.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2010

Close, but not entirely authentic. Add parsley (about 1/2 cup finely chopped) and mint. Ironically dried mint (labeled as mint flakes in traditional grocery stores) works best - 1 or 2 tbsp. Also, for clarification, red onion not white onion. While lemon juice is typically used in this dish in northern Iran, try it southern style with lime juice instead. It adds a little more zing. We usually use at least one (if not two) freshly squeezed lemon/lime; 1 tbsp is too little. Finally, let the salad refrigerate for at least 30 minutes to blend the flavors. This salad makes a great accompaniment to Middle Eastern dishes such as kabob, kofta, falafel, donair, etc, but also try it with steak or carne asada. Yum.

 
Most Helpful Critical Review
Jan 09, 2007

Living in a Persian household for many years, we have changed this recipe & it is even better. Finely chop dill, italian parsley and mint, red pepper,red onion, persian cucumber (all a small dice) tomatoes are optional Instead of Lemon juice, use Japanese rice wine... what flavor!

 
Aug 01, 2006

This is a traditional dish that all Persians have had in their lifetime. The only thing missing is chopped mint, which brings the whole dish together!

 
May 21, 2011

There were a couple of things I knew wouldn’t appeal to me in this recipe so I took the liberty of making a few modifications. I decided for the purpose of what I intended this salad for that it would be easier to eat, and prettier to boot, if it wasn't all chopped up. I used fresh crisp baby cucumbers, sliced, and tiny grape tomatoes. Since I’m having dinner guests tonight and not familiar with their tastes, I played it safe and left out the onion. Finally, with just salt and a little lemon juice, I knew this would be rather flat and lifeless in my view. I had some homemade lemon-dill vinaigrette left over which worked ideally with the addition of even more dill. The salad now is delicious - light, fresh and nicely enhanced with the dill, lemon juice, olive oil, salt, pepper and Dijon mustard in the vinaigrette. I’m sure my guests will love it. I suppose my alterations effectively changed the authenticity of this salad (one I’m not familiar with) but I was quite pleased to use the recipe as a base reference for my own tweaks. As is, however, I can’t rate it any more than average, as it lacks any real character or flavor distinction.

 
Jul 18, 2006

Fresh and crunchy. The only thing I added was some chopped mint because that is how I had it at a Persian restaurant. It tastes more authentic!

 
Feb 16, 2011

So refreshing and healthy!!!! It was well worth all the effort of dicing and chopping. Took other viewers advice and added dill, mint, parsley, red pepper and used the red onion. Next time I am going to try the Japanese Rice Wine, but to me the flavor was out of this world even using the lemon juice. With all the compliments I got, I felt like taking a bow...but really SABUYUKCAN and all the helpful reviewers ought to be the ones to do it!!! Thanks so much for a keeper.

 
May 22, 2011

served this a few weeks ago with 'Lamb Shawarma' from this site, and they were both great. i love simple, clean recipes like this; the fact that it's both delicious on its own AND easy to customize to your own tastes makes it five-star worthy, nothing less.

 
Jun 16, 2007

I love how healthy & delicious this is !!! I added a good handful of minced fresh mint & about half a handful of minced fresh italian parsley. I topped with feta. I recommend that you serve with a slotted spoon &/or place in a different bowl (after draining) before serving. I accompanied this with baked pita triangles.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 31 kcal
  • 2%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Chef John's Panzanella Salad

See how to make a tasty tomato and bread salad that’s never soggy.

Stacked Tomato and Burrata Salad

Here’s the salad to make when summer tomatoes are at their peak.

BLT Salad

Croutons, crispy bacon, and a creamy dressing! This salad has the BLT beat.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States