Shirazi Salad - Finely Diced
Finely diced cucumber, red onion, and tomatoes with a simple homemade EVOO dressing, make a fresh spoon-ready salad. Rooted in Persian, Iranian Shirazi and Israeli salad recipes.
Servings: 6 cups
Calories: 111kcal
Ingredients
Diced Salad
- 4 small cucumbers finely diced
- 3 Roma Tomatoes finely diced
- ¼ cup red onion finely diced
Dressing
- 2 lemons
- ¼ cup olive oil
- salt and black pepper
Instructions
- Finely prep vegetables by dicing cucumbers, tomatoes, and red onions. This salad is all about the tiny vegetable bites, so using a chopper can help keep pieces uniform.
- Add cucumbers, tomatoes, and onions to a large bowl and mix well.
- Add the juice of 2 fresh lemons and olive oil to large mixing bowl.
- Generously season with salt and black pepper and mix well.
- Let salad stand for flavors to mingle (it tastes better if you give it 2 hours) or cover and refrigerate until ready to serve
Notes
- Protein - Turn Israeli salad into a main dish by adding chicken.
- Day of ingredients - I love diced avocado in salads, but it goes brown quickly, so add all diced avocado day of serving.
- Spices - Another change in healthy salads is just switching up the spices. Try garlic, pepper flakes for some heat, or a little sprinkle of balsamic vinegar.
Nutrition
Serving: 0.5cup | Calories: 111kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 5mg | Potassium: 276mg | Fiber: 2g | Sugar: 3g | Vitamin A: 342IU | Vitamin C: 27mg | Calcium: 29mg | Iron: 1mg