Free screenings

Iranian · Side

Shirazi tomato-cucumber salad

Finely diced cucumber, tomato and onion are dressed with lime and dried mint for a bright, crunchy salad. The small, even pieces make each spoonful balanced and help the vegetables catch the dressing.

VeganEasy4 servings
Jump to ingredients

Ingredients

Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.

  • 300 gCucumber, finely diced
  • 300 gTomatoes, finely diced
  • 60 gRed onion, very finely diced
  • 3 tbspLime juice
  • 1 tbspOlive oil
  • 1 tspDried mint
  • ½ tspFine salt
  • ⅛ tspBlack pepper

Make it

  1. Dice the cucumber and tomatoes into pieces about 5 mm across. Put them in a bowl with the very finely diced onion.
  2. Crush the dried mint between your fingertips. Whisk it with the lime juice, oil, salt and pepper, then pour over the vegetables.
  3. Toss well and leave for 10 minutes so the flavors mingle. Stir again and serve with the light dressing collected at the bottom of the bowl.
Ingredients, recipe context & sources

Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.

This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.

Explore more Iranian recipes