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–+ servings

Persian Shirazi Salad

A refreshing and vibrant salad made with diced cucumbers, tomatoes, onions, and a tangy dressing, typical of Persian cuisine.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Persian
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups cucumbers diced
  • 2 cups tomatoes diced
  • 1 cup red onion finely chopped
  • 1 cup parsley chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 teaspoon dried mint optional

Method
 

Prepare the Vegetables
  1. Dice the cucumbers and tomatoes into small pieces.
  2. Finely chop the red onion and parsley.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and dried mint.
Combine and Serve
  1. In a large mixing bowl, combine the diced cucumbers, tomatoes, red onion, and parsley.
  2. Pour the dressing over the salad and toss gently to combine.
  3. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 1gFiber: 3gSugar: 3g

Notes

This salad is best served fresh but can be stored in the refrigerator for up to 2 days.

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