Shirazi Salad, a totally amazing vegetable salad. A few weeks ago my husband and I went to a Persian restaurant for dinner and we ordered the Shirazi Salad as an appetizer. A Shirazi Salad is a chopped salad of cucumbers, tomatoes, onions, parsley and/or mint. The one we had was with parsley so that is what I put in my salad. These chopped salads are quite popular all over the Middle East and Turkey. In Israel they have their own version which I also make, which can be found over here. A Shirazi Salad isn’t just for dinner or lunch but the people in the Middle East eat them with their breakfast. It is such a refreshing salad for any time. Not only is it refreshing, but it’s so simple to make, just add a bit of olive oil and lemon juice and you are good to go. I love these types of salads and can eat them anytime, even for a snack, a very healthy snack, and as you know, my motto is “Eat Foods with Lots of Colors”. The Shirazi Salad certainly fits that description! If you are a veggie lover, like I am, you will love this! Make sure that when you make this, you let it sit to drain for a bit because there will be a lot of liquid, and you don’t want that, so just drain it off for about an hour. To see how I made my Shirazi Salad, keep on reading.
- 2 large cucumbers, seeded and chopped, one skinned
- 2 large tomatoes, seeded and chopped
- ¼ cup red onion, chopped
- 2 tbsps. Italian flat leaf parsley and/or mint, chopped
- 1 lemon, juiced
- 3 tbsp. extra virgin olive oil
- Salt and pepper, to taste
- Place the first 4 ingredients in a large bowl and mix well. Let the vegetables stand for about an hour and make sure you drain the liquid. To a small glass bowl add the lemon juice, salt, pepper and mix well. Whisk in the olive oil. Pour over the salad when ready to serve. Enjoy!