# Shirazi Salad

> A tasty Persian salad which originated in the town of Shiraz in Southern Iran. Almost always served as a side dish, it's crunchy, bright, refreshing with a mild citrus-flavored dressing, and is served year-round.

**Prep time:** 15 minutes
**Chill time:** 30 minutes
**Total time:** 45 minutes
**Servings:** 6
**Storage:** Best served fresh

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## Ingredients

### Salad:
- 4 medium firm Roma tomatoes, finely diced
- 1 medium English cucumber, finely diced
- ½ cup diced red onion
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon dried mint

### Dressing:
- ¼ cup freshly squeezed lime juice
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon sumac (Optional)
- 1 sprig fresh mint (Optional)

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## Shopping List

### 🥬 Produce
- [ ] 4 medium firm Roma tomatoes
- [ ] 1 medium English cucumber
- [ ] 1 red onion (need ½ cup diced)
- [ ] Fresh cilantro (need 1 tbsp chopped)
- [ ] Fresh mint sprig (optional, for garnish)
- [ ] Limes (for ¼ cup juice)

### 🧂 Spices & Oils
- [ ] Extra-virgin olive oil (need 3 tbsp)
- [ ] Dried mint (need 1 tbsp)
- [ ] Salt (need ½ tsp)
- [ ] Black pepper (need ½ tsp)
- [ ] Sumac (optional, need ¼ tsp)

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## Instructions

1. **Combine the salad.** Combine tomatoes, English cucumber, onion, and cilantro in a large bowl. Sprinkle with mint and transfer to the refrigerator for flavors to meld, at least 30 minutes.

2. **Make the dressing.** Whisk together lime juice, olive oil, salt, pepper, and sumac in a small bowl until well combined.

3. **Dress and serve.** Drizzle dressing over the salad right before serving. Toss well to combine, and garnish with fresh mint leaves.

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## Cook's Note

Add the dressing right before serving to avoid the salad getting soggy.

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## Serving Ideas

- Perfect alongside grilled kabobs or lamb
- Pairs well with rice dishes like Persian tahdig
- Great as part of a mezze platter
- Serve with warm pita bread

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## Nutrition Facts

**Per Serving:** 83 calories; fat 6.9g; sodium 166.9mg; carbohydrates 5.3g; protein 0.9g

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*Recipe adapted from AllRecipes by lutzflcat*