Shirazi Salad (Persian Cucumber Onion Tomato Salad)

Step 1

Finely dice the cucumber, tomatoes, and onion. If your tomatoes contain lots of seeds, then first scoop out the seeds then finely chop them.You could also use a "chopper" for the cucumber and onion, though the pieces won’t end up as uniform.

Step 2

Add all of the ingredients to a large bowl and toss lightly to combine.

Step 3

Then transfer the salad to the refrigerator for around two hours. This will help the flavors to meld and develop for a delicious Persian salad!

Step 4

Before serving, taste the cucumber onion tomato salad and adjust any of the seasonings as necessary: add more salt, lime juice, vinegar, etc.

Step 5

I recommend enjoying this Persian cucumber salad fresh while the ingredients are still fresh and crunchy. However, leftovers can be covered and stored in the refrigerator for between 1-2 days.Just note that over time the veggies will soften and release juices, thus softening the overall Shirazi salad.Make ahead: If you plan on making this salad ahead, I recommend using seedless cucumbers, de-seeding the tomatoes, and also omitting the dressing and salt from the recipe until a couple of hours before serving. This way, it should last 3-4 days in the refrigerator- though still best in 2-3.