Iranian / Persian Salad Shirazi
A superbly light side salad that complements not only a hearty Persian feast but any meal. Sumac, the red and slightly bitter spice typically used for sprinkling on kebabs, is commonly found in most Middle Eastern stores. However, if unavailable, feel free to omit it. I prefer dicing the vegetables into small, approximately 1/4-inch pieces. Serve with fresh lemon wedges for added zest.
Ingredients
- 4 ripe tomatoes, seeded and diced
- 1 red onion, diced
- 2 small English cucumbers, peeled and diced
- 3 tablespoons olive oil
- lemon, juiced
- 1 tablespoon dried mint
- 1 teaspoon dried dill
- 1 teaspoon ground sumac
- salt and ground black pepper to taste
Instructions
- Mix tomatoes, red onion, cucumbers, olive oil, lemon juice, mint, dill, sumac, salt, and pepper together in a bowl.
Notes
- To remove seeds from the tomatoes, slice them in half and squeeze.
Nutrition
Calories: 145kcalCarbohydrates: 14gProtein: 3gFat: 11gSaturated Fat: 2gSodium: 52mgPotassium: 569mgFiber: 4gSugar: 5gVitamin C: 44mgCalcium: 65mgIron: 2mg
Tried this recipe?Let us know how it was!