Shirazi Salad
Finely diced cucumber, tomato, and onion tossed with lemon, olive oil, herbs, and sumac. This little salad is fast to make, shockingly flavorful, and guaranteed to earn a permanent spot in your mezze lineup.
Servings: 4 Cups
Calories: 99kcal
Cost: $4.50
Ingredients
- 1 ½ cups Persian cucumbers diced
- 3 cups tomatoes diced
- ½ cup red onion diced small
- 4 teaspoons dried mint
- 2 tablespoons parsley chopped
- ¾ teaspoon sumac
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt or to taste
To Garnish:
- Mint leaves
- Parsley leaves
Instructions
- Dice the cucumbers, tomatoes, and red onion.
- Drain the tomatoes in a wire mesh strainer for 10 minutes.
- Mix all diced vegetables in a medium bowl, along with the chopped mint and parsley, sumac, olive oil, lemon juice, and salt.
- Toss gently until everything is well combined. Serve chilled or at room temperature.
Notes
🍅 Total Seedclipse of the Heart:
Scoop out tomato pulp unless you want a salad that drinks itself into a soggy puddle.
🔪 Blade Runner: Tomato Edition:
A serrated knife glides through tomatoes like butter, giving you clean, uniform dice without carnage.
💧 Swamp Salad Redemption:
Day-old salad gets drippy. A quick drain and toss revives it back to crisp, zesty greatness.
Nutrition
Calories: 99kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 301mg | Potassium: 376mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1194IU | Vitamin C: 22mg | Calcium: 33mg | Iron: 1mg