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Shirazi Salad is my favorite way to wake up the table with something colorful and crunchy. This Persian chopped salad tosses together cucumbers, tomato, and onion in a lemony mint dressing that hits the spot anytime I want a fresh side. Bonus if you have some crispy tortilla triangles or pita chips for dipping.
When I first tried Shirazi Salad at a family picnic, I knew it would become a warm-weather regular in our house. Even the pickiest eaters ask for seconds whenever I serve it alongside grilled meats or simple rice dishes.
Ingredients
- Persian cucumbers: finely diced for crunch and a delicate skin look for ones with bright green skin and no soft spots
- Vine tomatoes: finely diced for a juicy burst choose firm yet ripe tomatoes for best texture
- Red onion: finely diced giving bite and color pick one with tight skin and a deep red hue
- Olive oil: for dressing adding richness extra virgin variety has the best flavor
- Fresh lemon juice or grape juice: for a tangy lift squeeze fresh lemon for the brightest taste
- Fresh mint: finely chopped for fragrance and an herby zing go for crisp leaves and avoid any dark spots
- Salt: for bringing all the flavors together use quality sea salt or kosher salt if possible
- Flour tortillas: cut into triangles to make quick crispy dippers look for tortillas without preservatives for best flavor
- Avocado oil spray: a light mist supports crisping the tortillas without heavy greasiness pick a neutral oil for clean taste
Step-by-Step Instructions
- Prep the Tortilla Chips:
- Cut small flour tortillas into triangles using a sharp knife. Spread them on a baking sheet and lightly spray with avocado oil. Sprinkle with salt. Bake at 425 degrees until golden and crisp which usually takes twelve minutes but ovens vary so watch for a light golden color. Set aside to cool.
- Chop the Vegetables:
- Take your Nakiri knife and slice each Persian cucumber into thin rounds. Stack a couple of slices and make lengthwise cuts to get a fine dice. Repeat with vine tomatoes and half a red onion carefully dicing everything so the pieces are uniform and small for best texture.
- Make the Dressing:
- In a small mason jar add olive oil fresh lemon juice or grape juice salt and chopped mint. Seal tightly and shake until the dressing looks emulsified and the mint is evenly dispersed throughout.
- Assemble the Salad:
- Add diced cucumber tomato and onion to a mixing bowl. Pour the dressing over the vegetables and toss gently with a spoon until every bit looks lightly coated and glossy.
- Serve:
- Serve Shirazi Salad chilled or at room temperature with the homemade tortilla chips on the side or spooned over warm rice or crisp crostini. Enjoy right away for the crunchiest bite.
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There is something about the sparkle of fresh lemon juice and mint in this salad that I crave all summer. My kids love snacking on the tortilla chips with big scoops of the salad especially when they come home from school and want something cold and crunchy. The red onion and mint together just make it feel extra special.
Storage tips
Shirazi Salad keeps well covered in the refrigerator for up to two days. The flavors meld beautifully as it rests but the vegetables may start to soften after day two. Store tortilla chips in an airtight container at room temperature to keep them crisp.
Ingredient substitutions
If Persian cucumbers are not available use English cucumber and peel if the skin is thick. Cherry tomatoes also work for a burstier pop in every bite. Fresh parsley can be swapped in for mint for a different herbal twist. For the dressing white wine vinegar can be used in place of lemon juice in a pinch.
Serving suggestions
This salad shines beside any grilled protein from chicken kebabs to lamb or salmon. Scooped over rice or stuffed into pita for a fresh lunch it complements almost any Middle Eastern spread. Try spooning it on toasted bread for an easy party bruschetta.
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A Taste of Tradition
Shirazi Salad comes from Shiraz a city in southern Iran known for its gardens and bright produce. It is beloved for its simplicity and cooling crunch often served alongside heavier rice and stew dishes to refresh the palate. Using grape juice in the dressing instead of lemon is a nod to the flavors of Shiraz itself.
Frequently Asked Questions
- → What vegetables are used in Shirazi Salad?
Shirazi Salad typically features Persian cucumbers, vine tomatoes, and red onion, all finely diced for a crisp texture.
- → Can I use a different dressing instead of lemon?
Lemon juice is traditional, but grape juice can also be used for a touch of sweetness, especially in the Shiraz region.
- → What herbs pair well in Shirazi Salad?
Fresh mint is essential for this dish, adding refreshing aroma and taste, but fresh parsley can be added if desired.
- → How should Shirazi Salad be served?
It’s versatile—enjoy with tortilla chips, crostini, alongside dishes like rice, or as a light, standalone side.
- → How long does Shirazi Salad stay fresh?
Shirazi Salad is best enjoyed right after tossing with dressing, but can keep chilled in the fridge for up to a day.