Shirazi Salad is a delicious staple salad that graces our family’s table for many different meals. It’s a classic Persian salad that’s made up of finely chopped tomatoes, cucumbers, and onions in a zippy minty, lemony dressing. It’s so humble and easy–made with ingredients we always have on hand–yet so flavorful and refreshing that it complements any main course, especially grilled meats. You will definitely find a big bowl of Shirazi every time we have a barbecue featuring various kabobs, including beef, chicken, pork, or lamb. I’m pretty sure our family invented it, but we even roll our lahmajoun with a heaping scoop of Shirazi inside, for an amazing crunch and tasty, juicy flavor. A winning combo you have to try!
It’s so ingrained in our home life, that when I sometimes make a tomato and onion salad with avocados to go alongside more Mexican-y dishes, my brother-in-law endearingly jokes that this is Mexican Shirazi salad. It’s that much a part of our culture that anything resembling it is merely a well-meaning knock-off.
It’s so light, vibrant, and lively it can be enjoyed any time of day in any season. It even keeps well in the fridge for a few days, since the flavors get even more punchy. You’ll find yourself making it all the time–dare I say, even multiple times a week (guilty!🙋🏻♀️).
