Best 3 Salad E Shirazi Persian Cucumber Tomato And Onion Salad Recipes

**Unveiling the Refreshing Symphony of Flavors: Salad-e Shirazi, a Culinary Journey Through Persia**

Prepare your palate for a vibrant culinary adventure as we delve into the realm of Salad-e Shirazi, a refreshing and delectable Persian salad that captures the essence of summer. Originating from the vibrant city of Shiraz, this salad is a harmonious blend of crisp cucumbers, juicy tomatoes, aromatic onions, and a medley of fresh herbs, all united by a tangy dressing of lime juice and invigorating mint. As you embark on this culinary journey, discover the simplicity and elegance of this classic Persian dish, while also exploring enticing variations that add a unique twist to the traditional recipe. From the classic Salad-e Shirazi to its refreshing variations, each recipe promises an explosion of flavors that will transport you to the heart of Persia.

Here are our top 3 tried and tested recipes!

SIMPLE SHIRAZI SALAD RECIPE

Simple Shirazi Salad Recipe image

Shirazi Salad, or Salad-e Shirazi, is a simple and bright Persian cucumber and tomato salad that's loaded with herbs and dressed in lime juice and extra virgin olive oil! This quick no-lettuce salad is the perfect side to almost any entree. Read the full post for additional tips and suggestions for what to serve along!

Provided by Suzy Karadsheh

Categories Salad

Time 15m

Number Of Ingredients 10

Ingredients

3 Roma tomatoes, small diced
1 English cucumber (or 4 small Persian cucumbers), small diced
1/4 to 1/2 cup finely chopped onions (red or yellow onions will work here)
1/2 green bell pepper (optional), chopped into small pieces
2 to 3 tbsp EACH chopped fresh parsley, cilantro, and dill
1 tbsp dried mint (or 1/2 cup chopped fresh mint)
Salt and pepper
Sumac, to taste (optional)
Juice of 2 large limes (4 tbsp)
3 tbsp extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)

Steps:

Place diced tomatoes for a few minutes in a colander to release excess liquid. (I don't remove the seeds, so this step helps.)
In a large bowl, place the diced tomatoes, cucumbers, onions, and bell peppers.
To flavor, add fresh herbs, dried mint, and a generous pinch of salt and pepper. Add sumac (I started with 1 tsp). Finally, add lime juice, and a generous drizzle of extra virgin olive oil. Toss to combine.
If you have the time, cover and chill this salad in the fridge for 30 minutes to 1 hour for best taste.

IRANIAN / PERSIAN SALAD SHIRAZI

Iranian / Persian Salad Shirazi image

An excellent light side salad to accompany a heavy Persian meal or any meal really. Sumac is the red bitter spice usually served for sprinkling on kebab. It's available at most Middle Eastern stores, but if you can't find it just leave it out. I like to dice the veggies very small about 1/4-inch. Serve with fresh lemon wedges.

Provided by Autumn Leaves

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 ripe tomatoes, seeded and diced
1 red onion, diced
2 small English cucumbers, peeled and diced
3 tablespoons olive oil
lemon, juiced
1 tablespoon dried mint
1 teaspoon dried dill
1 teaspoon ground sumac
salt and ground black pepper to taste

Steps:

Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.

Nutrition Facts : Calories 145 calories, Carbohydrate 13.8 g, Fat 10.7 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 51.9 mg, Sugar 5.1 g

SALAD SHIRAZI (TOMATO, CUCUMBER & RED ONION SALAD)

Salad shirazi (tomato, cucumber & red onion salad) image

Toss diced tomatoes, cucumber and red onion together with pomegranate seeds, then dress with lime juice and olive oil to make this vibrant Persian salad

Provided by Sabrina Ghayour

Categories Side dish

Time 10m

Yield Serves 4-6

Number Of Ingredients 6

Ingredients

1 cucumber, peeled and cut into 1cm dice
6 ripe vine tomatoes, halved, deseeded and chopped into 1cm dice
1 red onion, finely chopped
200g pomegranate seeds
1-1½ limes, juiced (about 40ml juice)
2-3 tbsp extra virgin olive oil

Steps:

Mix the cucumber, tomatoes, onions and pomegranate seeds together in a mixing bowl. Season well, then add the lime juice and olive oil, mix well again and tip into a serving dish.

Nutrition Facts : Calories 95 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium

Tips:

Use fresh, ripe ingredients. This will ensure that your salad is flavorful and refreshing.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. If you do, the vegetables will steam instead of roast.
Roast the vegetables at a high temperature. This will help them caramelize and develop a delicious flavor.
Season the vegetables generously. Salt, pepper, and garlic powder are all good options.
Serve the roasted vegetables immediately. They are best enjoyed hot and crispy.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed with any meal. They are easy to make and can be customized to your liking. With a little planning, you can have a delicious and nutritious meal on the table in no time.