Shirazi Salad

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Shirazi Salad

Shirazi salad, or salad shiraz, is the most popular Iranian salad. It can be eaten year round, and in summer it is a meal in itself. The salad is light and refreshing and perfect for entertaining. You can scale up this recipe as much as you want and bring it to potlucks to serve plenty of people.

This salad is Iranian, or more specifically Persian, so one of the ingredients can be difficult to find. This ingredient is called verjuice and is a juice of pressed crab apples or unripe grapes. However lime juice is a popular substitute. The salad itself is a chopped salad so it is extremely easy to make. Just chop all the ingredients, let them sit in the juice and oil, and enjoy.

Shirazi Salad Recipe

Shirazi Salad Ingredients

Ingredients

3 Roma Tomatoes, finely chopped

3 Persian Cucumbers, finely chopped

1/2 Red Onion, finely chopped

2 Shallots, finely chopped

1 bunch Cilantro, rough chopped (can also use Parsley if you don’t like Cilantro).

1 tsp Black Pepper, freshly cracked

3 tbsp Olive Oil, high quality

Add all ingredients except the olive oil to a large shallow bowl and give everything a good mix. Let sit in the bowl for a half hour, drizzle with the olive oil, toss again, and serve. You can add other seasonings like mint, sumac, and red vinegar.

Shirazi Salad Recipe

Shirazi Salad

A chopped Iranian salad that is great as a side or as a meal in itself. Perfect on hot summer days, and bursting with fresh ingredients.
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Course: Appetizer, Salad, Side Dish
Cuisine: Iranian, Persian
Keyword: Persian Salad Recipe, Salad Shiraz, Shirazi Salad
Prep Time: 5 minutes
Resting Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Cost: $5

Ingredients

  • 3 Roma Tomatoes finely chopped
  • 3 Persian Cucumbers finely chopped
  • 1/2 Red Onion finely chopped
  • 2 Shallots finely chopped
  • 1 bunch Cilantro rough chopped (can also use Parsley if you don’t like Cilantro).
  • 1 tsp Black Pepper freshly cracked
  • 3 tbsp Olive Oil high quality

Instructions

  • Add all ingredients except the olive oil to a large shallow bowl and give everything a good mix. Let sit in the bowl for a half hour, drizzle with the olive oil, toss again, and serve. You can add other seasonings like mint, sumac, and red vinegar.

Notes

This salad tastes better even the day after you make it. While some people will eat it right away, if you let it sit in the fridge overnight the flavors are so much better.
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Shirazi Salad

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