Salad Shirazi
Persia's everyday cucumber-and-tomato salad, named for the city of Shiraz: tomato, cucumber and onion finely diced, dressed with lime juice, olive oil and dried mint. Eats next to kabab, fesenjan, ghormeh sabzi - anything from the Persian table. The dice is small, almost like a relish; the dried mint is the signature.
Overview
Tomato and cucumber are deseeded and diced into 5 mm cubes. Onion (preferably purple/red) dices to match. Lime juice, olive oil, dried mint, salt and pepper dress; the salad rests for 10 minutes for the flavours to mingle. Doesn't keep, the cucumbers weep within an hour.
Ingredients
- 4 tomatoes (medium, around 400 g)
- 2 cucumbers (medium, around 300 g)
- 1 red onion (small)
- 4 tablespoons extra-virgin olive oil
- 2 limes (juice)
- 1 tablespoon dried mint
- A small bunch fresh mint (chopped)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground sumac (optional)
Method
Stage 1 - Dice
- Halve the tomatoes; squeeze out and discard the seeds and watery cores.
- Dice the flesh into 5 mm cubes.
- Peel the cucumbers; halve lengthwise; scoop out the seeds; dice to match.
- Dice the onion to match.
Stage 2 - Combine
- Tip everything into a wide bowl.
- Add the olive oil, lime juice, dried mint, fresh mint, salt and pepper.
- Toss gently.
Stage 3 - Rest
- Cover and rest 10 minutes at room temperature.
- Stir; taste; adjust salt and lime.
Stage 4 - Serve
- Sprinkle with sumac if using.
- Serve at room temperature alongside any Persian main: chelo kabab, fesenjan, ghormeh sabzi.
Notes
- Dried mint, not fresh alone: Dried mint is what gives the salad its signature flavour. Fresh mint adds, but isn't a substitute.
- Small dice: Salad Shirazi is finer than Western chopped salads - small cubes coat in the dressing properly. Knife work matters.
- Eat fresh: Won't keep beyond 2 hours; the cucumbers and tomatoes weep and the salad goes watery.
Storage
- Best within 2 hours of mixing.
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