Tomato Cucumber Salad Salad Shirazi Recipes
TOMATO CUCUMBER SALAD (SALAD SHIRAZI)
For Zaar World Tour II (Middle East/Persia) Recipe Source: The Book Club Cookbook discussing "Nine Parts of Desire: The Hidden World of Islamic Women" by Geraldine Brooks. I haven't made this salad yet, but it seems like it would be a wonderful summer salad.
Provided by ellie_
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a jar, whisk together the dressing ingredients (oil - pepper).
- In a large salad bowl, combine salad ingredients, toss.
- Add the dressing and toss.
- Refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 103.3, Fat 9.2, SaturatedFat 1.3, Sodium 5.7, Carbohydrate 5.6, Fiber 1.3, Sugar 2.7, Protein 1.1
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
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.
TOMATO CUCUMBER SALAD
Make and share this Tomato cucumber salad recipe from Food.com.
Provided by Paula Cadorette
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle salt over cucumber; toss gently and let stand 30 minutes.
- Drain cucumber slices and press dry between paper towels.
- Combine cucumber, green pepper, onions& tomatoes.
- Combine vinegar and next 6 ingredients in a jar.
- Shake vigorously.
- Drizzle over vegetables; toss gently.
Nutrition Facts : Calories 37.4, Fat 2.4, SaturatedFat 0.3, Sodium 100.5, Carbohydrate 4, Fiber 1.1, Sugar 2.1, Protein 0.8
PERSIAN TOMATO AND CUCUMBER SALAD (SALAD SHIRAZ)
A very light and refreshing salad that goes well with everything. The longer this stays the better it taste. You will also notice that the liquid increases as the salad sits.
Provided by sdbmshad
Categories Southwest Asia (middle East)
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop all the vegetables (tomato, cucumber and onion) finely.
- Mix chopped vegetables with parsley, lemon juice and olive oil.
- Salt to taste.
CUCUMBER AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.
SALAD SHIRAZI (TOMATO, CUCUMBER & RED ONION SALAD)
Toss diced tomatoes, cucumber and red onion together with pomegranate seeds, then dress with lime juice and olive oil to make this vibrant Persian salad
Provided by Sabrina Ghayour
Categories Side dish
Time 10m
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Mix the cucumber, tomatoes, onions and pomegranate seeds together in a mixing bowl. Season well, then add the lime juice and olive oil, mix well again and tip into a serving dish.
Nutrition Facts : Calories 95 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium
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- Whisk together lemon juice, olive oil, grated garlic, dried mint, salt and pepper to prepare the salad dressing.
- Rinse vegetables and pat dry with paper towel. The herbs can be run through a salad spinner before chopping. The cucumbers may be peeled to leave alternate strips on it.
- Dice the tomatoes and cucumbers into 1/4 inch pieces.Tip: You may deseed and drain the juices from halved tomatoes before chopping.
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- Dice the tomatoes, cucumbers and onions into small 1/4-inch pieces. Transfer to a medium bowl.
- Serve immediately, or cover and place in the refrigerator and chill for at least 30 minutes to allow the flavours to infuse together more.
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- Dice the tomato, cucumber and onion in small pieces (See Note 3). In a bowl mix the chopped vegetables with chickpeas. Set aside.
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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.
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- Finely dice the cucumber, tomatoes, and onion. If your tomatoes contain lots of seeds, then first scoop out the seeds then finely chop them.You could also use a "chopper" for the cucumber and onion, though the pieces won’t end up as uniform.
- I recommend enjoying this Persian cucumber salad fresh while the ingredients are still fresh and crunchy. However, leftovers can be covered and stored in the refrigerator for between 1-2 days.Just note that over time the veggies will soften and release juices, thus softening the overall Shirazi salad.Make ahead: If you plan on making this salad ahead, I recommend using seedless cucumbers, de-seeding the tomatoes, and also omitting the dressing and salt from the recipe until a couple of hours before serving. This way, it should last 3-4 days in the refrigerator- though still best in 2-3.
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- Slice the onion in 1/4 inch slices, and then cut the slices in half to make manageable sized pieces. Soak the onions in cold water for at least 15 minutes while you assemble the rest of the salad. This helps reduce the sharpness of the onion.
- Cut the cucumbers in half the long way, and then into 1 inch chunks. Add to a large shallow salad bowl along with the tomatoes and fresh herbs. Drain and add the onions.
- Whisk the dressing together and season with salt and pepper to taste. Toss the salad with the dressing and serve immediately. (You may not need all of the dressing.)
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- 1. Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into quarter-inch pieces and place in a large bowl with onion and fresh herbs and dried mint. Remove tomato cores, dice remaining tomatoes and add to bowl.
- 2. In a small bowl, make a vinaigrette by whisking together quarter cup lime juice, oil, three-quarters teaspoon salt and quarter 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 two days.
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- Finely chop the cucumber, tomatoes and onions. All three ingredients should be chopped in tiny (about 0.5cm/0.2″) cubes.
- Chop the cucumber in half. This will make the next steps easier. Cut one half cucumber in thin (about 0.5cm/0.2″) lengthwise slices. Divide the slices in two cucumber halves and place them both cut side on the chopping board. Slice them again, so that you have long, thin ‘sticks’. Hold them together with one hand, while you chop the cucumber widthwise, as you normally would. Now you have very fine cubes. Repeat this with the other half.
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- Dice the tomatoes thoroughly, then mix with diced onion (make sure all of these ingredients are finely chopped).
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what is salad-e-shirazi? As we know, salad Shirazi is a salad made by Iranians mostly. To be exact, it is a Persian cucumber and tomato salad that you can prepare any day without having worry about its taste.. The best news is that you can pair this delicious yet simple salad with any dish you desire, and it will simply shake your taste buds.
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