Shirazi Salad (Cucumber, Tomato, and Onion)
Shirazi salad is named after the city of Shiraz in southern Iran, and it is one of the simplest and most widespread dishes on the Persian table.
Its secret lies in the very fine cut that lets the cucumber and tomato juices blend with the lemon, so it becomes a refreshing dip as much as it is a salad, and it is served alongside rice and grilled dishes.
Cut the cucumber into very small cubes, because the fine cut mixes the vegetable juices and gives the salad its cohesive texture.
Cut the tomatoes to the same size and leave them with their skin, as it holds their shape and keeps them from falling apart.
Cut the red onion very finely, as the small pieces soften its sharpness in the dish.
Rub the dried mint between your palms before adding it, as rubbing releases its aromatic oils and strengthens its flavor.
Mix the lemon juice, oil, salt, and pepper in a small bowl, as mixing them beforehand distributes the flavor evenly.
Pour the dressing over the vegetables, toss gently, and serve immediately, as serving right away keeps the crunch before it wilts.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Shirazi Salad (Cucumber, Tomato, and Onion), and how to fix them:
Strain the tomato seeds before cutting, and add the dressing only at serving time, not before.
Soak the cut onion in cold water for ten minutes, then drain it before mixing.
Add a little more rubbed mint and salt, and make sure the tomatoes are ripe and not firm.
Prepare the vegetables ahead and keep them in the refrigerator without dressing, and toss them with the dressing right before serving.
Keep them in the refrigerator in an airtight container for up to four hours.
Eat it right away, as it loses its crunch within an hour.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| red onion | green onion | same weight, 60 g | Milder in sharpness and gentler in color. |
| lemon juice | verjuice (unripe grape juice) | same volume, 45 ml | It is the traditional sour element in Shiraz and more tart. |
| dried mint | chopped fresh mint | about 5 g | A softer, less concentrated flavor. |
| olive oil | grapeseed oil | same volume, 30 ml | A neutral taste that lets the vegetable flavor stand out. |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| cucumber | 125 g | 250 g | 500 g |
| ripe tomatoes | 125 g | 250 g | 500 g |
| red onion | 30 g | 60 g | 120 g |
| fresh lemon juice | 22 ml | 45 ml | 90 ml |
Cut all the ingredients as small as possible, as this is the difference between a real Shirazi salad and any ordinary cucumber and tomato salad.
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