Description
Shirazi salad is the perfect combo of sweet tomatoes, summer cucumbers, onion, and fresh mint aka the perfect summer side salad!
Ingredients
Scale
- 3 cups finely diced persian cucumber (about 5 persian cucumbers)
- 3 cups finely diced cherry tomatoes (about 1 pint or 12 oz)
- 3/4 cup finely diced red onion (about 1/2 small red onion)
- 1/4 cup loosely packed mint leaves, finely minced
- 2 tbsp loosely packed dill, finely minced
- 1 large lemon, juiced
- Extra virgin olive oil
- Kosher salt to taste
Instructions
- Prep the veggies. Finely chop the cucumbers, tomatoes and onion into little cubes. The goal is to have them as uniform as possible, but essentially you want them small enough that you can get each veggie in the same bite. Add the chopped veggies into a large salad bowl, along with the herbs.
- Dress and serve. Pour over the lemon juice, drizzle about 2-3 tbsp of olive oil and a generous pinch of salt over the salad. Toss to mix and adjust salt as needed. Serve immediately!
Notes
The key to good shirazi, besides chopping the veggies perfectly, is the ratio of cucumbers, tomatoes, and onion. I like to use equal parts chopped cucumber and tomatoes and a quarter of that amount of onion. So, if I’m using 1 cup of chopped cucumber, I’ll use 1 cup chopped tomatoes, and 1/4 cup chopped onion. Knowing this ratio makes is SUPER easy to scale this salad up and down as needed.