Shirazi Salad29 Reviews
- Prep: 15 min
- Ready In: 15 min
“This is an easy recipe my friend gave me, it's healthy and delicious.” - by SABUYUKCAN
Original recipe yields 6 servings
- In a medium serving dish, toss the tomatoes, cucumbers and onion with lemon juice and salt.
Amount Per Serving (6 total)
- 31 cal
- 0.2 g
- < 1%
- 7.2 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"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) tom..." See moreatoes are optional Instead of Lemon juice, use Japanese rice wine... what flavor!"
"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..." See more 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."
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