Shirazi Salad

Robin Ward

Bright, bold, and beautifully diced—Shirazi salad blends fresh veggies, citrus, and luxe olive oil into a Persian side that’s pure flavor magic.

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Prep Time 10

Course: #topping, Salad, Side Dish

Cuisine: #Mediteranean, #Persian, Middle Eastern

4 Persian or mini cucumbers, diced into ¼-inch cubes
3 Roma tomatoes, diced into ¼-inch cubes
½ large red onion, minced
handful of fresh mint, finely chopped
2 garlic cloves, minced
¼ cup sour grape juice or freshly squeezed lemon juice
⅓ cup olive oil
2 Tbsp dried mint (Since I was out, I simply added a bit more fresh mint—and it worked beautifully.)
kosher salt and freshly ground black pepper

In a medium salad bowl, combine the cucumbers, tomatoes, and onion. (Using small pieces as recommended helps coat the veggies with just the right amount of dressing, but you can chop them larger if you prefer.)
Mix the fresh mint, garlic, grape juice (or lemon juice), olive oil, and dried mint, and add salt and pepper to taste.
Serve it up with your favorite protein or eat as is.

Sour grape juice is often available at Middle Eastern grocery stores and can also be conveniently purchased online.