Tomato And Mint Salad Shirazi Recipes
SHIRAZI SALAD
A tasty Persian salad which originated in the town of Shiraz in Southern Iran. Almost always served as a side dish, it's crunchy, bright, refreshing with a mild citrus-flavored dressing, and is served year-round.
Provided by lutzflcat
Categories Tomato Salad
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Combine tomatoes, English cucumber, onion, and cilantro in a large bowl. Sprinkle with mint and transfer to the refrigerator for flavors to meld, at least 30 minutes.
- Whisk together lime juice, olive oil, salt, pepper, and sumac in a small bowl until well combined. Drizzle dressing over the salad right before serving. Toss well to combine, and garnish with fresh mint leaves.
Nutrition Facts : Calories 82.6 calories, Carbohydrate 5.3 g, Fat 6.9 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 166.9 mg
SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)
Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal.
Provided by Samin Nosrat
Categories salads and dressings, vegetables, side dish
Time 20m
Yield 6 to 8 servings (about 5 cups)
Number Of Ingredients 8
Steps:
- Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
- In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.
SALAD-E SHIRAZI: TOMATO CUCUMBER SALAD
From Saad Fayed, Salad-e shirazi is a summertime favorite in Iran. Finely chopped tomatoes and cucumbers mixed with spices and lime juice make salad-e shirazi a hit.
Provided by Nana Lee
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Finely chop tomatoes, cucumbers, and onions.
- Toss with remaining ingredients and gently mix well.
- Serve chilled.
Nutrition Facts : Calories 117.7, Fat 7.2, SaturatedFat 1.1, Sodium 11.1, Carbohydrate 13.6, Fiber 2.8, Sugar 7, Protein 2.5
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- Place diced tomatoes for a few minutes in a colander to release excess liquid. (I don't remove the seeds, so this step helps.)
- To flavor, add fresh herbs, dried mint, and a generous pinch of salt and pepper. Add sumac (I started with 1 tsp). Finally, add lime juice, and a generous drizzle of extra virgin olive oil. Toss to combine.
- If you have the time, cover and chill this salad in the fridge for 30 minutes to 1 hour for best taste.
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