Recipes
Persian Tomato Cucumber Salad
Serves 4
| Prep Time: 10 mins
| Cook Time: 0 mins
| Total Time: 10 mins
Discover The Recipe
Persian Tomato Cucumber salad (also known as Salad Shirazi) is a standard item on Persian dinner tables. In fact, variants of this recipe are common across the Middle East. This recipe is a bonus recipe for our subscribers to make involving just a few ingredients. Loaded with nutrients, easy to customize, and packed with flavor, we say "let's make extra for tomorrow night, too!" If you want to make a heartier standalone "Persian Buddha Bowl" (if there is such a thing!) then add in chickpeas, lentils, couscous, or even shredded chicken. Once you see how easy this recipe is, we think you'll add Persian Tomato Cucumber Salad to your regular rotation.
Ingredients
3 tbsp fresh lime juice (1 or 2 limes, juiced), reserve rinds for zesting
2 TBSP olive oil
1 tsp Dijon mustard (optional)
Kosher salt and freshly cracked black pepper to taste (optional)
¼ tsp lime zest
Notes
Add in your favorite fresh herbs: dill, cilantro, parsley, and basil all work great.
Dijon mustard is suggested for the dressing as the emulsifying agent (the binder between olive oil and lime juice). Minced garlic, tomato paste, egg yolk, and mayo also work as emulsifiers.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
Instructions
Wash and prep all fresh ingredients. Once chopped / diced, add to a large mixing bowl.
Make the dressing. Whisk vigorously to make an evenly distributed dressing. You can also add the ingredients to a salad dressing shaker instead. Pour dressing over the salad and toss to mix.
Alternatives & Substitutions
This is a bonus recipe for our subscribers to make as a side to one of their Persian-themed meals.
Like any salad, feel free to add in any of your favorite ingredients. We like shredded carrots, adding extra chopped mint, basil, or cilantro, chopped scallions, couscous, and even topping with leftover shredded chicken.
Try adding in some lentils or chickpeas for a heartier, standalone vegan salad meal.
Don’t forget to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Persian Tomato Cucumber Salad
Ingredients
3 tbsp fresh lime juice (1 or 2 limes, juiced), reserve rinds for zesting
2 TBSP olive oil
1 tsp Dijon mustard (optional)
Kosher salt and freshly cracked black pepper to taste (optional)
¼ tsp lime zest
Instructions
Wash and prep all fresh ingredients. Once chopped / diced, add to a large mixing bowl.
Make the dressing. Whisk vigorously to make an evenly distributed dressing. You can also add the ingredients to a salad dressing shaker instead. Pour dressing over the salad and toss to mix.
Notes
Add in your favorite fresh herbs: dill, cilantro, parsley, and basil all work great.
Dijon mustard is suggested for the dressing as the emulsifying agent (the binder between olive oil and lime juice). Minced garlic, tomato paste, egg yolk, and mayo also work as emulsifiers.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
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