Simple Shirazi Salad Recipes

SIMPLE SHIRAZI SALAD RECIPE

Simple Shirazi Salad Recipe image

Shirazi Salad, or Salad-e Shirazi, is a simple and bright Persian cucumber and tomato salad that's loaded with herbs and dressed in lime juice and extra virgin olive oil! This quick no-lettuce salad is the perfect side to almost any entree. Read the full post for additional tips and suggestions for what to serve along!

Provided by Suzy Karadsheh

Categories Salad

Time 15m

Number Of Ingredients 10

Ingredients

3 Roma tomatoes, small diced
1 English cucumber (or 4 small Persian cucumbers), small diced
1/4 to 1/2 cup finely chopped onions (red or yellow onions will work here)
1/2 green bell pepper (optional), chopped into small pieces
2 to 3 tbsp EACH chopped fresh parsley, cilantro, and dill
1 tbsp dried mint (or 1/2 cup chopped fresh mint)
Salt and pepper
Sumac, to taste (optional)
Juice of 2 large limes (4 tbsp)
3 tbsp extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)

Steps:

Place diced tomatoes for a few minutes in a colander to release excess liquid. (I don't remove the seeds, so this step helps.)
In a large bowl, place the diced tomatoes, cucumbers, onions, and bell peppers.
To flavor, add fresh herbs, dried mint, and a generous pinch of salt and pepper. Add sumac (I started with 1 tsp). Finally, add lime juice, and a generous drizzle of extra virgin olive oil. Toss to combine.
If you have the time, cover and chill this salad in the fridge for 30 minutes to 1 hour for best taste.

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

Ingredients

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-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

Ingredients

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.

SHIRAZI SALAD

Shirazi Salad image

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.

Provided by lutzflcat

Categories Tomato Salad

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

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
¼ cup freshly squeezed lime juice
3 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon sumac
1 sprig fresh mint

Steps:

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.
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.

Nutrition Facts : Calories 82.6 calories, Carbohydrate 5.3 g, Fat 6.9 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 166.9 mg

INDIAN CHAAT-INSPIRED POTATO CHIP SALAD

Indian Chaat-Inspired Potato Chip Salad image

We're making chip chaat! This Indian street food often features crispy fried things topped with all kinds of amazing garnishes. It's by far one of the most delicious foods in the world. So, I decided to try that same approach with potato chips, and I love how this came out.

Provided by Chef John

Categories Appetizers and Snacks

Time 30m

Yield 8

Number Of Ingredients 17

Ingredients

1 ½ cups plain Greek yogurt
2 medium limes, juiced
2 teaspoons tamarind paste, or to taste
1 ½ teaspoons garam masala
½ teaspoon ground cumin
2 teaspoons hot sauce
1 teaspoon white sugar
¼ cup water, or as needed
12 cups kettle-cooked potato chips
½ cup thinly sliced jalapeno pepper
½ cup thinly sliced red bell pepper
½ cup thinly sliced red onion
½ cup thinly sliced green onion
1 cup sliced cooked purple potatoes
1 cup chopped fresh mint leaves
1 cup chopped fresh cilantro leaves
2 medium limes, halved

Steps:

Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate. Squeeze lime juice from halves over top.

Nutrition Facts : Calories 585.2 calories, Carbohydrate 57.5 g, Cholesterol 8.4 mg, Fat 37.8 g, Fiber 6.2 g, Protein 9.5 g, SaturatedFat 11.8 g, Sodium 534.7 mg

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