Pat's Shirazi Salad

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A tasty Persian salad which originated in the town of Shiraz in Southern Iran. Almost always served as a side dish, it's crunchy, bright, refreshing with a mild citrus-flavored dressing, and is served year-round.

Submitted by lutzflcat
Updated on June 12, 2024
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Prep Time:
15 mins
Chill Time:
30 mins
Total Time:
45 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

Salad:

  • 4 medium firm Roma tomatoes, finely diced

  • 1 medium English cucumber, finely diced

  • ½ cup diced red onion

  • 1 tablespoon chopped fresh cilantro

  • 1 tablespoon dried mint

Dressing:

  • ¼ cup freshly squeezed lime juice

  • 3 tablespoons extra-virgin olive oil

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon sumac (Optional)

  • 1 sprig fresh mint (Optional)

Directions

  1. Combine tomatoes, English cucumber, onion, and cilantro in a large bowl. Sprinkle with mint and transfer to the refrigerator for flavors to meld, at least 30 minutes.

  2. Whisk together lime juice, olive oil, salt, pepper, and sumac in a small bowl until well combined. Drizzle dressing over the salad right before serving. Toss well to combine, and garnish with fresh mint leaves.

Cook's Note:

Add the dressing right before serving to avoid the salad getting soggy.

Nutrition Facts (per serving)

83 Calories
7g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 83
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 167mg 7%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Protein 1g 2%
Potassium 189mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.