Easy Shirazi Salad Recipe
Prepare this easy Shirazi salad recipe with simple ingredients for a nutritious side dish that pairs well with all your favorite meals!
Servings: 4 servings
Equipment
Ingredients
- 2 cups (4-6) small Roma tomatoes, chopped
- 2 cups Persian cucumbers chopped*
- 1 small red onion chopped
- 1/4 cup fresh parsley chopped
- 3 Tablespoons fresh mint chopped
- 3 Tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon sumac
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a large bowl, combine the chopped tomatoes, Persian cucumbers, red onion, parsley, and mint.2 cups (4-6) small Roma tomatoes, chopped, 2 cups Persian cucumbers, 1 small red onion, 1/4 cup fresh parsley, 3 Tablespoons fresh mint
- In a separate small bowl, whisk together the olive oil, lime juice, sumac, salt, and pepper.3 Tablespoons olive oil, Juice of 1 lime, 1 teaspoon sumac, 1 teaspoon salt, 1/2 teaspoon pepper
- Pour the dressing over the salad ingredients in the large bowl.
- Gently toss all the ingredients together until well coated with the dressing.
- Taste, and adjust the seasonings if needed.
- Let the salad sit for about 10-15 minutes to allow the flavors to meld together.
- Serve the Shirazi Salad chilled as a refreshing side dish or accompaniment to grilled meats or kebabs.
- Store leftovers in an airtight container in the fridge for up to 3-4 days. NOTE: The longer the salad sits, the soggier the veggies will get.
Notes
*If you can’t find Persian cucumbers, English cucumbers may be substituted.
Nutrition
Serving: 1serving | Calories: 138kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 593mg | Potassium: 443mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1517IU | Vitamin C: 26mg | Calcium: 42mg | Iron: 1mg