Salad Shirazi: A Party In A Bowl For The Ethnic Foodie

City of Shiraz is as mystical as it is mysterious. With over 4000 years of history, this ancient town and capital of the Persian Empire still bears the pillars and foundations of Achaemenid palaces as well as tombs of kings – namely of Persia’s founder, Cyrus the Great (500 BC).

Shiraz is also the birthplace of seeds and recipes that have survived tests of time to reach us today. Syrah grape and Salad Shirazi are among these ambassadors sent by ancient ancestors.

While a good bottle of syrah is an absolute must for your cellar and table, today’s recipe is that of a refreshing, colorful, party-in-a-bowl-type salad called Salad Shirazi.

This is a staple among Iranian salads and I hope you enjoy it.

Ingredients (serves 4 side salads)

2 Medium Persian Cucumbers

1 Roma Tomato

1/2 Medium Red Onion

1/4 Cup of Fresh Squeezed Lime Juice or Balsamic Vinegar

2 TBSP Extra Virgin Olive Oil

1 TBSP of Grounded Dry Mint

Salt and Pepper as Needed

Method

Dice cucumbers, tomato and red onion into cubes in a bowl then add olive oil.

Whisk salt, pepper and mint in the lime juice or balsamic vinegar and pour over diced vegetables.

Gently mix the content of the bowl with a spoon and taste.

Ideally this salad is best consumed cold. Therefore, placing the bowl in the fridge for half an hour to an hour will not only chill the salad, it will also allow for the crisp flavors to fuse.

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