Mountain Kitchen
← Recipes

Salad Shirazi (Persian Cucumber Tomato Salad)

Finely diced cucumber, tomato, and red onion with lime and dried mint. The crunchy, refreshing side that goes with every Persian meal.

Prep: 15 min Cook: 0 min Total: 15 min Serves: 4

Ingredients

  • 3 (360g) Persian or mini cucumbers
  • 3 (300g) Roma tomatoes
  • 1/2 small (75g) red onion
  • 1/4 cup (10g) fresh mint or parsley, chopped
  • 1 Tbs (2g) dried mint
  • 3 Tbs (45g) fresh lime juice
  • 1 Tbs (13g) olive oil
  • 1/2 tsp (3g) salt
  • Black pepper, to taste

Instructions

  1. Dice the cucumbers, tomatoes, and red onion into small, even pieces, about 1/4 inch. The small, even dice is what makes it shirazi.
  2. Put the vegetables in a bowl with the fresh herbs.
  3. Rub the dried mint between your palms over the bowl to release its oils.
  4. Add the lime juice, olive oil, salt, and pepper, and toss. Taste and add more lime or salt as needed.
  5. Serve right away or chill for up to an hour. After that the cucumbers start to release water.

Notes

  • Why it’s diabetes-friendly: It’s all non-starchy vegetables. Eating a bowl at the start of a meal adds fiber and fills you up before any carbs.
  • Sourness: Traditional versions often use verjuice (ab-ghooreh) instead of lime. Lemon also works.
  • Great with Joojeh Kabab, Kabab Koobideh, or spooned over Kuku Sabzi.