{"id":26345,"date":"2024-08-29T13:08:13","date_gmt":"2024-08-29T11:08:13","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26345"},"modified":"2025-05-31T16:14:13","modified_gmt":"2025-05-31T14:14:13","slug":"simple-shirazi-salad-recipe-cucumber-tomato-onion","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/simple-shirazi-salad-recipe-cucumber-tomato-onion\/","title":{"rendered":"Simple Shirazi Salad Recipe (cucumber-tomato-onion)"},"content":{"rendered":"

\"Iranian-Style<\/p>\n

Iranian Shirazi salad<\/strong>, a refreshing summer salad to enjoy with grilled meats, chicken kebabs<\/a> and as a side dish. Shirazi salad takes its name from the Iranian city of Shiraz. It’s easy, quick, colorful and much lighter than a pasta salad<\/a>.<\/p>\n

Shirazi salad<\/strong> with cucumbers, tomatoes and onions is very similar to Moroccan salad. The ingredients are almost identical, except for the herbs and the preparation method.<\/p>\n

This cucumber salad<\/strong> contains dried or fresh mint and parsley, whereas Moroccan cucumber salad contains no herbs.<\/p>\n

Each family prepares it in their own way. In Morocco cucumbers and tomatoes are peeled and finely chopped with onions. The salad is eaten with a spoon and not, like Iranian salad<\/strong>, with a fork.
\n\"ShiraziI like both versions very much, but I prefer the Moroccan salad, which I find much more refreshing. It is served with eggplant zaalouk salad<\/a> and smoked bell pepper salad as an accompaniment to many dishes.<\/p>\n

There’s no shortage of it on any table around the main course, which can be a prune tagine<\/a>, a vegetable tagine, the famous daghmira roast chicken<\/a> dish and so on…<\/p>\n

The way the vegetables are cut makes all the difference in these two salads, both of which contain cucumber, tomato and onion.<\/p>\n

In Morocco, a real cucumber and tomato salad has nothing in common with the texture of shirazi salad<\/strong>, in which the vegetables are diced.<\/p>\n

Today I’d like to offer you the Iranian version, a quick and easy summer salad that’s a perfect accompaniment to a barbecue or oven kebabs.<\/p>\n

\"Iranian<\/p>\n

Tips for a fresh salad<\/h2>\n

For a tasty, refreshing Shirazi salad, choose fresh, seasonal vegetables. This economical, easy-to-prepare salad requires only a few readily available ingredients:<\/p>\n

Cucumber:<\/strong> Persian cucumbers are perfect for their crunchiness, but English cucumbers also work well thanks to their thin skin and absence of seeds.<\/p>\n

Tomatoes:<\/strong> Choose ripe but firm ones. Remember to remove the seeds and juice to prevent the salad from becoming too runny.<\/p>\n

Onion<\/strong>: Red, white or sweet, use whichever you prefer, according to taste.<\/p>\n

Fresh mint:<\/strong> Adds a typical aromatic touch. If you don’t like the taste, you can replace it entirely with parsley.<\/p>\n

Parsley:<\/strong> Fresh and finely chopped.<\/p>\n

Olive oil:<\/strong> For seasoning, use a quality oil.<\/p>\n

Lemon:<\/strong> Its juice provides the acidity needed to balance the flavors.<\/p>\n

Salt and pepper:<\/strong> Adjust to taste.<\/p>\n

Ingredients:<\/h2>\n

NB:<\/strong> You’ll find the printable recipe card at the end of the article. <\/span><\/p>\n

    \n
  • 3 medium cucumbers <\/li>\n
  • 2 large tomatoes<\/li>\n
  • 1 small onion<\/li>\n
  • 4 tablespoons olive oil<\/li>\n
  • Salt<\/li>\n
  • Pepper<\/li>\n
  • 5 mint leaves<\/li>\n
  • 2 tablespoons chopped parsley<\/li>\n
  • 1 lemon<\/li>\n<\/ul>\n

    \"Iranian<\/p>\n

    How to prepare shirazi salad<\/h2>\n

    There’s nothing complicated about preparing this salad. It’s a salad that’s very quick to prepare, and you can even make it in advance.<\/p>\n

    Wash and dry vegetables thoroughly. Remove the seeds and juice from the tomatoes. Cut everything finely into brunoise, very small dice.<\/p>\n

    \"How<\/p>\n

    Mix in a bowl with the olive oil and lemon juice, season with salt and pepper.<\/p>\n

    Add chopped mint and parsley and stir before serving. If you want to prepare the salad a few hours in advance, simply place the chopped vegetables in an airtight tin without seasoning.<\/p>\n

    Chill well in the fridge before dressing for a refreshing salad.<\/p>\n

    Season just before serving or a few minutes before. The salad will drip a little, but it’s a pleasant juice that adds freshness and is thirst-quenching.
    \n\"How<\/p>\n

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    \"shirazi<\/div>\n
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    Simple Shirazi Salad Recipe (cucumber-tomato-onion)<\/h2>\n\t\t
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