If you’ve ever craved something that’s both fresh and incredibly satisfying, SHIRAZI SALAD (PERSIAN CHOPPED SALAD) is about to become your new go-to dish. This classic Persian favorite is all about crisp textures, vibrant colors, and a citrusy brightness that wakes up your palate. Picture tender cubes of cucumber and juicy tomato mingling with onion and mint, all tossed in a zesty lime dressing—it’s refreshment with every bite. Whether you’re making it for a family feast or a quick weeknight dinner, this salad brings the sunshine of Shiraz right to your table.
Ingredients You’ll Need
The magic of SHIRAZI SALAD (PERSIAN CHOPPED SALAD) comes from its simplicity: just a handful of fresh, everyday ingredients, each bringing its own pop of flavor and texture. When combined, they create that signature harmony you’ll crave all summer long!
- Cucumber: Go for firm, thin-skinned cucumbers for crunch and refreshing flavor in every bite.
- Vine Tomatoes: Use ripe, fragrant tomatoes to ensure the salad is sweet, juicy, and bursting with color.
- White Onion: Finely chop the onion for a gentle bite that complements the other veggies beautifully.
- Dried Mint: The key to authentic Persian taste—dried mint infuses the salad with a uniquely fragrant, cooling note.
- Lime (or Lemon) Juice: Freshly squeezed juice brings the zing and lifts all the flavors together.
- Extra Virgin Olive Oil: A splash of good olive oil gives the salad richness and gloss.
- Salt: Season to taste—salt draws out the moisture from the veggies and intensifies all the flavors.
- Black Pepper: Just a pinch finishes the salad with a little warmth and depth.
How to Make SHIRAZI SALAD (PERSIAN CHOPPED SALAD)
Step 1: Dice the Vegetables
Start by dicing the cucumbers and tomatoes into small, even cubes, about ⅕-inch or half a centimeter. Uniform pieces make every forkful perfectly balanced and give the salad its signature Persian look. The white onion should be chopped as fine as possible, so it melds seamlessly with the other veggies rather than taking over with sharpness.
Step 2: Add the Herbs
Sprinkle the dried mint straight onto your chopped veggies. If you’re feeling adventurous, rub the dried mint between your fingers as you add it—this releases even more aroma and helps the fragrance infuse every bite of your SHIRAZI SALAD (PERSIAN CHOPPED SALAD).
Step 3: Make the Dressing
Whisk together the freshly squeezed lime juice (or lemon juice) with the extra virgin olive oil in a small bowl. Stir in salt and a pinch of black pepper to make a light, citrusy dressing that ties all the flavors together and enhances the freshness.
Step 4: Combine and Toss
Pour the dressing over your vegetables and herbs, then toss gently to coat everything evenly. Take care not to over-mix—you want the veggies to stay crisp and lively. Give it a taste and adjust the salt, pepper, or mint if needed. Let the salad sit for five to ten minutes; this little rest helps the flavors mingle and develop.
Step 5: Serve and Enjoy
Spoon the finished SHIRAZI SALAD (PERSIAN CHOPPED SALAD) into a beautiful serving bowl or individual plates. You’ll notice all the glistening colors and the perfume of mint and citrus—that’s how you know it’s ready to steal the spotlight at your meal.
How to Serve SHIRAZI SALAD (PERSIAN CHOPPED SALAD)
Garnishes
To elevate your salad, sprinkle a little more dried mint on top, or add a few sprigs of fresh parsley for a pop of green. If you’re feeling extra festive, a wedge of lime or lemon on the side not only looks stunning but lets everyone add an extra squeeze of tang if they like.
Side Dishes
SHIRAZI SALAD (PERSIAN CHOPPED SALAD) is stunning alongside grilled kebabs, juicy roast chicken, fluffy saffron rice, or even as part of a simple mezze spread with warm flatbread. Its light and zesty character pairs well with hearty mains or acts as a refreshing palate cleanser in between richer dishes.
Creative Ways to Present
For a fun twist, scoop the salad into halved bell peppers or serve it in individual glass jars for picnics and parties. Try layering it in a large glass trifle bowl for dramatic effect—those vibrant red, green, and white stripes will certainly steal the show. For a truly Persian touch, serve it nestled in a bed of fresh lettuce leaves for added crunch.
Make Ahead and Storage
Storing Leftovers
If you have any leftover SHIRAZI SALAD (PERSIAN CHOPPED SALAD), keep it fresh by storing it in an airtight container in the refrigerator. It will stay crisp and tasty for up to 2 days—just be aware that the vegetables may soften slightly as they sit in the dressing.
Freezing
This salad isn’t suited to freezing. The high water content in the cucumbers and tomatoes means they’ll become mushy and lose their delightful texture if frozen and thawed. It’s best enjoyed freshly made or refrigerated.
Reheating
SHIRAZI SALAD (PERSIAN CHOPPED SALAD) is best served cold or at room temperature, so there’s no need to reheat. In fact, chilling enhances the flavors and makes it even more refreshing on a warm day.
FAQs
Can I use fresh mint instead of dried mint?
Absolutely, though dried mint is more traditional and gives a uniquely Persian flavor, fresh mint can add a wonderful herbal brightness. Use about twice as much fresh mint, finely chopped, in place of the dried.
Are there substitutions for white onion?
If white onion is too strong for your taste, you can use red onion for a milder bite and a beautiful pop of color. Shallots are another gentle option if you prefer a more delicate flavor.
Can I make SHIRAZI SALAD (PERSIAN CHOPPED SALAD) ahead of time?
You can prep all the veggies and herbs a few hours in advance and refrigerate them separately from the dressing. Combine everything just before serving so it stays crisp and fresh.
What type of cucumber works best?
Persian cucumbers are the most authentic choice—they’re nearly seedless, thin-skinned, and super crunchy. If you can’t find those, English (hothouse) cucumbers or small, firm garden cucumbers are great substitutes.
Can I add other vegetables?
Traditionally, SHIRAZI SALAD (PERSIAN CHOPPED SALAD) is kept simple, but feel free to add diced bell pepper or a sprinkle of pomegranate seeds for color and a hint of sweetness—just keep the spirit of freshness alive!
Final Thoughts
Once you try SHIRAZI SALAD (PERSIAN CHOPPED SALAD), you’ll realize how easy it is to bring a taste of Persia to your own kitchen. Refreshing, colorful, and bursting with flavor, it’s the kind of dish you’ll find yourself making all year round. Give it a try and let it become the star of your next meal—your taste buds will thank you!
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SHIRAZI SALAD (PERSIAN CHOPPED SALAD) Recipe
- Total Time: 20 minutes
- Yield: 4 people
- Diet: Vegetarian
Description
A refreshing and colorful Shirazi Salad, also known as Persian Chopped Salad, that bursts with flavors of cucumber, tomatoes, and zesty lime juice. This salad is a perfect side dish for any meal, especially during hot summer days.
Ingredients
Cucumber:
- 3½ cups (500 g) cucumber, cut into ⅕-inch or 0.5 cm dice
Vine Tomatoes:
- 2½ cups (500 g) vine tomatoes, cut into ⅕-inch or 0.5 cm dice
White Onion:
- 1 medium (80 g) white onion, finely chopped
Dried Mint:
- 1 tablespoon dried mint, or more to taste
Lime Juice:
- ¼ cup (60 g) lime juice, or lemon juice
Extra Virgin Olive Oil:
- 2 tablespoons (30 g) extra virgin olive oil
Salt and Pepper:
- 1 teaspoon salt, or more to taste
- ⅛ teaspoon black pepper
Instructions
- Prepare Vegetables: Chop cucumbers, vine tomatoes, and white onion into small, uniform pieces.
- Mix Ingredients: In a large bowl, combine the diced vegetables with dried mint.
- Dress the Salad: Drizzle lime juice and extra virgin olive oil over the salad mixture. Season with salt and black pepper.
- Toss and Serve: Gently toss the salad to ensure even coating of the dressing. Serve chilled and enjoy!
Notes
- This salad tastes best when served fresh.
- Adjust the seasoning according to your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 5g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
