Sālād-e Shīrāzī [Cucumber & Tomato Salad | vegan]

Cucumber & Tomato Salad from Shiraz | vegan

Origin: Pan-Iranian Classic

Hailing from my wife's hometown of Shiraz, this refreshing dish is so beloved it is often considered the unofficial national salad of Iran. What sets it apart is the fine, uniform dice of the vegetables. The dressing is a bright, tangy mix of lime juice—a practical substitute for the traditional sour grape juice—and olive oil. The defining touch is a generous amount of crushed dried mint, adding a cool, aromatic finish.

Serves: 4
Preparation time: 15 minutes
Chilling time: 20 minutes (optional)

Ingredients

Fresh Produce

• 2 medium Persian cucumbers (or 1 large English cucumber)
• 3 firm Roma tomatoes
• 1 small red onion (or large shallot)

Pantry

• 3 tbsp fresh lime juice
• 1 tbsp extra virgin olive oil
• 2 tsp dried mint
• Salt and freshly ground black pepper to taste

Preparation

• Dice the cucumbers, tomatoes, and red onion into a very small and uniform ¼-inch (½ cm) dice. This fine dice is the signature of the salad. Place all diced vegetables into a medium bowl.

Instructions

1. Dress the salad. Pour the lime juice and olive oil over the vegetables. Sprinkle with the dried mint, a generous pinch of salt, and freshly ground black pepper.
2. Toss and chill. Gently toss all the ingredients together until well combined. For the best flavor, let the salad chill in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.

Tips

• The key to an authentic Sālād-e Shīrāzī is the fine, uniform dice of the vegetables. Take the time to chop them as consistently as possible.
• If you can find it at an Iranian or Middle Eastern market, substitute the lime juice with an equal amount of sour grape juice (āb-e ghūreh) for the most traditional flavor.