A sincere thank you to my mother-in-law, as well as my aunt and uncle, for this delicious salad. The recipe is my mother-in-law’s, and the tomatoes and cucumbers (lemon and Armenian) came from my aunt and uncle’s garden (the same garden as the figs). This cool and refreshing salad is very popular in Persian cuisine. It is commonly served as the main salad instead of a lettuce salad, with most meals. The name Shirazi, infers that this salad comes from the Iranian city of Shiraz. If I am not mistaken, the traditional herb of choice is mint. Most of the time, I don’t add any herbs to the salad at all, it truly doesn’t need it. But, I really wanted to make this bowl special because of the fabulous garden fresh veggies, and it seemed as if they were calling for cilantro. ‘Cilantro?… Hey you! Yes you, cilantro’…. Oh, never mind. I was calling for it, not the tomatoes and cucumbers. My bad.
Our family likes a lot of dressing… so much that the vegetables are nearly swimming in it. Most of us are known for drinking the leftover dressing from the bottom of the bowl after all the veggies are eaten. So, I suppose you could scale back on the lemon juice and olive oil if you wish. 😉
- 2 cups cucumber, diced (peeled if desired)
- 2 cups tomato, diced
- 1/2 small onion, diced
- 1/3 cup lemon juice
- 3 Tbsp. olive oil
- 1/4 - 1/2 tsp. salt (or to taste)
- pepper, to taste
- 1 - 2 Tbsp. chopped fresh herbs (cilantro, mint, parsley, etc.) -optional
- In a medium sized serving bowl, combine all ingredients. Let marinate for at least an hour.
- Serve cold or at room temperature.