Salad E Shirazi Persian Cucumber Tomato And Onion Salad Recipes
SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)
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
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.
SALAD-E SHIRAZI: TOMATO CUCUMBER SALAD
From Saad Fayed, Salad-e shirazi is a summertime favorite in Iran. Finely chopped tomatoes and cucumbers mixed with spices and lime juice make salad-e shirazi a hit.
Provided by Nana Lee
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Finely chop tomatoes, cucumbers, and onions.
- Toss with remaining ingredients and gently mix well.
- Serve chilled.
Nutrition Facts : Calories 117.7, Fat 7.2, SaturatedFat 1.1, Sodium 11.1, Carbohydrate 13.6, Fiber 2.8, Sugar 7, Protein 2.5
SALAD SHIRAZI (TOMATO, CUCUMBER & RED ONION SALAD)
Toss diced tomatoes, cucumber and red onion together with pomegranate seeds, then dress with lime juice and olive oil to make this vibrant Persian salad
Provided by Sabrina Ghayour
Categories Side dish
Time 10m
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Mix the cucumber, tomatoes, onions and pomegranate seeds together in a mixing bowl. Season well, then add the lime juice and olive oil, mix well again and tip into a serving dish.
Nutrition Facts : Calories 95 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium
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SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION …
From goodfood.com.au
Servings 6-8Total Time 30 minsCategory Side Dish
- 1. Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into quarter-inch pieces and place in a large bowl with onion and fresh herbs and dried mint. Remove tomato cores, dice remaining tomatoes and add to bowl.
- 2. In a small bowl, make a vinaigrette by whisking together quarter cup lime juice, oil, three-quarters teaspoon salt and quarter 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 two days.
- Samin Nosrat is the author of Salt, Fat, Acid, Heat and star of the related Netflix show. This recipe originally appeared in The New York Times.
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- Finely dice the cucumber, tomatoes, and onion. If your tomatoes contain lots of seeds, then first scoop out the seeds then finely chop them.You could also use a "chopper" for the cucumber and onion, though the pieces won’t end up as uniform.
- I recommend enjoying this Persian cucumber salad fresh while the ingredients are still fresh and crunchy. However, leftovers can be covered and stored in the refrigerator for between 1-2 days.Just note that over time the veggies will soften and release juices, thus softening the overall Shirazi salad.Make ahead: If you plan on making this salad ahead, I recommend using seedless cucumbers, de-seeding the tomatoes, and also omitting the dressing and salt from the recipe until a couple of hours before serving. This way, it should last 3-4 days in the refrigerator- though still best in 2-3.
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- Trim the ends off the cucumbers and either thinly-slice them crosswise or cut them into 1/4-inch dice. Dicing is more traditional however I prefer to slice them because it gives the salad an interesting variety of shapes and textures. Add the cucumbers to a large mixing bowl.
- If using large tomatoes, slice them in half and remove any hard cores, then cut them into 1/4-inch dice. If using cherry tomatoes, no need to core them, just slice them into quarters, and add them to the bowl along with the diced onion, herbs and green pepper, if using.
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