Salad Shirazi

salad shirazi

It’s a beautiful affair with food. That’s how I feel when Persian food is part of my dining experience. In my opinion, the Iranian culture and its people have a special gift in preparing their cuisine. Enthralling flavors surround every dish second only to the alluring display of colors and design that make each Persian dish Renoir worthy.

Recently, my friend Ameneh taught me to make her version of this classic Persian Salad called, Salad Shirazi. I have to say; I think it is one of my new favorites. So simple, so lovely and so easy to make. Now, this is what I call the perfect salad. Since everything that exists has an origin and a history, I was intrigued to learn that Shirazi Salad is named after a city in Iran called Shiraz. It is located in the south of Iran and is known as the city of poets, literature, wine, and flowers. Maybe that explains why this dish is so beautiful.

There are many versions of Salad Shirazi, ranging from chopped to sliced; lime splashed to lemon drenched, herb filled to plain and straightforward. Whatever way you choose to make this Persian delight, it may just become your new favorite salad too. As they say in Farsi, “nooshe jan” or “Have a nice meal!

Print Recipe
Salad Shirazi Yum
Fresh tomatoes, crunchy cucumbers, and cool mint splashed with lemon juice and sea salt create this irresistible salad that is perfect for any meal.
Course Soup/Salad
Cuisine Mediterranean
Servings
people
Ingredients
Course Soup/Salad
Cuisine Mediterranean
Servings
people
Ingredients
Instructions
  1. Slice cucumbers 1/8-inch thick at an angle. Lay in the center of a serving plate.
  2. Slice tomatoes 1/4-inch thick. Layer around the perimeter of plate, surrounding cucumbers.
  3. Chop mint leaves and cilantro leaves. Sprinkle over salad, leaving more in the center than the sides.
  4. In glass measuring cup, whisk lemon juice, salt, pepper, and olive oil until well combined. Drizzle dressing over salad and serve immediately.
  5. Refrigerate extra dressing for up to 5 days.
Recipe Notes

Recipe by Ameneh Gounili for www.culinarybutterfly.com

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