Shirazi Salad
My mum used to make this salad on repeat in the summer, and it’s one of those recipes that’s stuck with me ever since. It’s fresh, simple, and exactly what I reach for when I want something bright. Crunchy cucumbers, juicy tomatoes, sharp onion, and herbs all tossed in a lemony dressing that ties it all together.
Ingredients
Salad
- 4 Persian cucumbers finely diced
- 3 Roma tomatoes seeded and finely diced
- ½ red onion finely diced
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh cilantro chopped
- ¼ green or red pepper finely diced (optional)
- 2-3 baby radishes finely diced (optional)
- 4-6 leaves fresh mint finely chopped for garnish (optional)
Dressing
- 4 tbsp olive oil
- 1½ tbsp lemon juice
- 1½ tbsp lime juice or use all lemon juice
- ½ tsp dried mint
- ¼ tsp sumac
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Finely dice cucumbers, tomatoes (seeded), onion, pepper (if using), radishes (if using), parsley, and cilantro.
- Add everything to a large bowl.
- Whisk together olive oil, citrus juice, mint, sumac, salt, and pepper.
- Pour over the salad and toss gently to coat.
- Taste and adjust seasoning.
- Serve fresh.
Notes
- Citrus Options: You can use a mix of lemon and lime juice or stick to 3 tablespoons of one type and omit the other, depending on your preference.
- Storage: Transfer leftover Mediterranean salad to an airtight container and refrigerate for up to 2–3 days to maintain the best taste and quality.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife