There are a few dishes that evoke the same warmth and love that I feel when I think about Shirazi Salad. This simple yet delightful Persian salad is a staple in many households, each with its own unique touch. My fondest memories of Salad Shirazi involve my mother carefully preparing the ingredients, ensuring that each component was perfectly balanced and harmonious.
Salad Shirazi is an incredibly versatile and refreshing side dish with finely chopped cucumbers, tomatoes, onion, and fresh mint, all tossed in a tangy and aromatic dressing. This particular recipe has been passed down through generations, and I can’t help but feel a sense of pride whenever I prepare it for my own family and friends.
The beauty of Salad Shirazi lies in its simplicity, allowing the natural flavours of the ingredients to shine. The dressing, made from olive oil, fresh lemon juice, sour grape vinegar, dried mint, salt, and freshly ground black pepper, adds just the right amount of zest and brightness to the salad. It’s the perfect accompaniment to a wide variety of dishes and is especially well-suited for warm summer days.
As you prepare this Salad, Shirazi, I invite you to cherish the memories and traditions that have been passed down to you, and may this refreshing and vibrant salad bring joy and warmth to your gatherings.
Basic Ingredients for Shirazi Salad
Cucumbers: Cucumbers provide a refreshing crunch and hydration to the salad, making it perfect for warm days.
Tomatoes: Add colour, sweetness, and a slightly tangy flavour to the salad.
Onion: Onion gives the salad a sharp and slightly sweet flavour, balancing the other ingredients.
Fresh Mint: Mint adds a cool and refreshing note to the salad, elevating its overall taste. Mint is known for its digestive and soothing properties.
Sour Grape Vinegar: Also known as ab-ghooreh or verjuice, it is a tangy, acidic liquid made from unripe, sour grapes. It is commonly used in Middle Eastern and Mediterranean cuisines as a souring agent and flavour enhancer, particularly in Iranian dishes. Sour grape vinegar has a distinctive tartness, which adds depth and complexity to various recipes, including salads, marinades, and sauces.
- Use a sharp knife to ensure even, finely chopped ingredients.
- Remove seeds from the cucumber and tomatoes if they are too large or watery.
- Make the dressing ahead of time, allowing the flavours to meld together for a more intense taste.
- Store Salad Shirazi in an airtight container in the refrigerator for up to 2-3 days.
- Keep the dressing separate from the salad to maintain freshness and prevent the vegetables from becoming soggy. Mix together just before serving.
- To maintain the best flavour and texture, it is recommended to consume Salad Shirazi within a day or two of preparing it.
- 6 small cucumbers, finely chopped
- 4 small tomatoes, finely chopped
- 1 small onion, finely chopped
- handful fresh mint, finely chopped
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 2 tsp sour grape vinegar
- 2 tsp dried mint
- freshly ground black pepper
- In a medium-sized bowl, whisk olive oil, lemon juice, sour grape vinegar, dried mint, salt and pepper. Add in the tomatoes, cucumbers, onions and fresh mint, and gently combine together. Serve as a side to your favourite dish.