Shirazi Salad
This salad is like that friend who’s chill, pretty, and somehow makes everyone else look better. Juicy tomatoes, crunchy cucumbers, and zippy lemon juice come together in one bowl of refreshing brilliance. Bonus: It goes with literally everything and takes less time to make than scrolling your phone.
Equipment
- Cutting board
- Sharp Knife
- Large mixing bowl
- Measuring spoons
- Citrus juicer (optional)
Ingredients
- 3 Persian or mini cucumbers or 1 ½ regular cucumbers, seeds removed
- 2 medium tomatoes like Roma, medium firmness
- ½ small red onion
- 3 tablespoons olive oil
- 4 tablespoons fresh lemon juice about 1 large lemon – more if you like it tangy
- 2 tablespoons chopped fresh mint
- Salt to taste
Instructions
- Chop the Veggies: Dice the cucumbers and tomatoes into small, even cubes. Cut the red onion into tiny pieces too. If onions overpower you, soak the diced onion in cold water for 10 minutes to mellow it out.3 Persian or mini cucumbers, ½ small red onion
- Mix It Up: In a large bowl, combine the cucumbers, tomatoes, and onion. Add the olive oil and lemon juice, then sprinkle in salt to taste. Toss it all gently—you're not making salsa here.2 medium tomatoes, 3 tablespoons olive oil, 4 tablespoons fresh lemon juice, Salt to taste
- Add the Mint: Chop the fresh mint and stir it in gently. If you want to keep it super fresh and fragrant, you can wait and add it just before serving.2 tablespoons chopped fresh mint
- Let It Marinate: Let the salad rest for 10 to 15 minutes. This gives all the flavors a chance to get cozy and blend beautifully. Serve chilled or at room temp, and watch it disappear.