Persian Cucumber and Tomato Salad Recipe | Vegetarian Times Skip to main content

Persian Cucumber and Tomato Salad

Known as shirazi salad, this refreshing combination calls for Persian cucumbers, which are small, crunchy and sweet. You may substitute small pickling cucumbers; just peel them first. For even more flavor, add a few tablespoons of chopped mint and scallions to the salad and some extra squeezes of lemon juice to the dressing.

Ingredients: 

Ingredient Set Name: 

Dressing

Ingredients: 

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2 Tbs. olive oil
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2 Tbs. lemon juice
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¼ tsp. sea salt
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¼ tsp. freshly ground black pepper

Ingredients: 

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¼ cup parsley, finely chopped
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5 small cucumbers, preferably Persian, unpeeled and diced, or 5 small cucumbers, peeled and diced
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¼ onion, diced
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1 large tomato, diced

Instructions: 

  1. To make Dressing: Whisk together ingredients in mixing bowl, and set aside.
  2. To make Salad: Combine all ingredients in salad bowl, toss with dressing and serve.

Nutrition Information: 

Calories: 
50
Protein: 
1 g
Total Fat: 
3 g
Saturated Fat: 
g
Carbohydrates: 
4 g
Cholesterol: 
mg
Sodium: 
75 mg
Fiber: 
1 g
Sugar: 
2 g
Yield: 
Serves 8