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
Cooking time: None
Chilling time: 20 minutes

Ingredients

Fresh Produce

• 4 medium Persian cucumbers (about 12 oz / 340g)
• 3 firm Roma tomatoes (about 12 oz / 340g)
• 1 small red onion
• 3 tbsp fresh lime juice

Pantry

• 1 tbsp extra-virgin olive oil
• 2 tsp dried mint
• ¾ tsp kosher salt
• ¼ tsp black pepper

Preparation

• Cut the cucumbers, tomatoes, and red onion into a uniform ¼-inch (½ cm) dice and transfer to a medium mixing bowl.

Instructions

1. Dress the salad. Pour 3 tbsp fresh lime juice and 1 tbsp extra-virgin olive oil over the diced vegetables. Rub 2 tsp dried mint between your palms over the bowl to release its aromatic oils, then season with ¾ tsp kosher salt and ¼ tsp black pepper.
2. Toss and chill. Gently toss until evenly combined. Cover and chill in the refrigerator for 20 minutes before serving so the juices and aromatics meld.

Tips

• If your tomatoes are overly juicy, scoop out the watery seed cores before dicing so the dressing stays bright and concentrated. If Persian cucumbers are unavailable, substitute 1 large English cucumber.
• If you can source it at a Persian or Middle Eastern grocer, substitute an equal amount of verjuice (āb-e ghūreh)—the pressed juice of unripe sour grapes—for the lime juice for the most traditional Shirazi flavor.