Salad E Shirazi Persian Cucumber Tomato And Onion Salad Recipes

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SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)



Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) image

Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal.

Provided by Samin Nosrat

Categories     salads and dressings, vegetables, side dish

Time 20m

Yield 6 to 8 servings (about 5 cups)

Number Of Ingredients 8

3 to 4 Persian cucumbers (about 3/4 pound)
1/2 red onion, diced into 1/4-inch pieces
2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil or dill
1 teaspoon dried mint
2 to 3 medium tomatoes (about 1 pound)
1/4 cup freshly squeezed lime juice (from about 2 limes), plus more as needed
3 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper

Steps:

  • Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
  • In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.

SALAD-E SHIRAZI: TOMATO CUCUMBER SALAD



Salad-E Shirazi: Tomato Cucumber Salad image

From Saad Fayed, Salad-e shirazi is a summertime favorite in Iran. Finely chopped tomatoes and cucumbers mixed with spices and lime juice make salad-e shirazi a hit.

Provided by Nana Lee

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

3 large firm tomatoes
2 cucumbers
1 small red onions or 1 small yellow onion
2 tablespoons lemon juice or 2 tablespoons lime juice, depending on taste
2 tablespoons olive oil
1 tablespoon of fresh mint, finely chopped
1 teaspoon minced garlic
salt and pepper

Steps:

  • Finely chop tomatoes, cucumbers, and onions.
  • Toss with remaining ingredients and gently mix well.
  • Serve chilled.

Nutrition Facts : Calories 117.7, Fat 7.2, SaturatedFat 1.1, Sodium 11.1, Carbohydrate 13.6, Fiber 2.8, Sugar 7, Protein 2.5

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

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

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

PERSIAN TOMATO AND CUCUMBER SALAD (SALAD SHIRAZ)



Persian Tomato and Cucumber Salad (Salad Shiraz) image

A very light and refreshing salad that goes well with everything. The longer this stays the better it taste. You will also notice that the liquid increases as the salad sits.

Provided by sdbmshad

Categories     Southwest Asia (middle East)

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 large cucumber
1 large tomatoes
1 large onion
parsley
salt
1/4 cup lemon juice (can be adjusted to your taste)
1 -2 tablespoon olive oil

Steps:

  • Chop all the vegetables (tomato, cucumber and onion) finely.
  • Mix chopped vegetables with parsley, lemon juice and olive oil.
  • Salt to taste.

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