Persian Shirazi Salad With Cucumber And Tomato Food

PERSIAN SHIRAZI SALAD WITH CUCUMBER AND TOMATO

Persian Shirazi Salad with Cucumber and Tomato image

Healthy, light and refreshing Persian Shirazi salad with cucumber and tomato is a simple salad packed with herbs and tossed in an olive oil and lime dressing.

Provided by Sam | Ahead of Thyme

Categories Salad

Time 5m

Number Of Ingredients 9

Ingredients

2 cups tomatoes (about 3-4 Roma tomatoes or 20 cherry tomatoes), diced
2 cups small cucumbers (about 2 small Persian cucumbers), diced
1/2 cup onions, diced
1 tablespoon olive oil
1 tablespoon lime juice
2 tablespoons fresh parsley
1/4 teaspoon dried mint
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Dice the tomatoes, cucumbers and onions into small 1/4-inch pieces. Transfer to a medium bowl.
Add olive oil, lime juice, parsley, mint, and salt and pepper. Toss to combine.
Serve immediately, or cover and place in the refrigerator and chill for at least 30 minutes to allow the flavours to infuse together more.

Nutrition Facts : ServingSize 1 side salad, Calories 61 calories, Sugar 3.8 g, Sodium 297.4 mg, Fat 3.7 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 7.2 g, Fiber 1.6 g, Protein 1.3 g, Cholesterol 0 mg

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.

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.

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