Shiraz Salad Recipes

SHIRAZI SALAD

Shirazi Salad image

This Iranian Shirazi salad is a quick to make side dish full of fresh and vibrant flavors. Dressed with olive oil & lime, it pairs well with many dishes!

Provided by Yumna Jawad

Time 10m

Number Of Ingredients 11

Ingredients

3 Persian cucumbers (chopped)
3 Roma tomatoes (chopped, seeded)
½ red onion (chopped)
¼ green pepper (seeded and chopped (optional))
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
½ teaspoon dried mint
3 tablespoons extra virgin olive oil
3 tablespoons fresh squeezed lime juice
½ teaspoon Kosher salt
¼ teaspoon freshly cracked black pepper

Steps:

In a large bowl, place the cucumbers, tomatoes, red onions, green peppers, cilantro and parsley.
In a small bowl or jar, whisk together the olive oil, lime juice, salt and pepper until well combined.
Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Nutrition Facts : Calories 139 kcal, Carbohydrate 9 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 300 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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.

SHIRAZ SALAD

Shiraz Salad image

This is a traditional salad eaten as a side dish with almost every Persian meal.

Provided by Marianne

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

2 small cucumbers, diced
1 tomato, diced
1 onion, diced
2 tablespoons lemon juice
1 teaspoon chopped fresh mint
salt and ground black pepper to taste

Steps:

Mix cucumbers, tomato, onion, lemon juice, mint, salt, and pepper together in a bowl.

Nutrition Facts : Calories 60.6 calories, Carbohydrate 14.6 g, Fat 0.4 g, Fiber 2.5 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 86.1 mg, Sugar 6.9 g

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

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

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

Ingredients

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.

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.

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