Shirazi Salad
Finely diced cucumber, tomato and onion with lime and dried mint, without oil.
Preparation: 15 min · Cooking: 0 min · Total: 45 min · 2 servings
Ingredients
- 200 g Persian cucumbers
- 300 g Firm tomatoes, before removing seed cores
- 50 g Peeled red onion
- 1 tbsp Fresh lime juice
- 1 tsp Dried mint
- Salt
- Black pepper
Instructions
Wash the vegetables
Wash sound cucumbers, tomatoes and onion under potable running water. Use clean tools; washing is not a sterilization step. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.
Use clean tools; washing is not a sterilization step.
Dice the cucumbers
Dry cucumbers and dice unpeeled into approximately 5 mm pieces. The base allowance is 200 g, not an assumed universal weight for two cucumbers.
The base allowance is 200 g, not an assumed universal weight for two cucumbers.
Prepare tomato flesh
Cut open the measured tomatoes and remove watery seed cores for texture. Removing cores is not a safety treatment; the listed 300 g is before this trimming.
Removing cores is not a safety treatment; the listed 300 g is before this trimming.
Dice tomatoes evenly
Dice remaining tomato flesh into approximately 5 mm pieces matching the cucumber. Reserve discarded cores outside this recipe rather than counting them twice.
Reserve discarded cores outside this recipe rather than counting them twice.
Chop the red onion
Finely chop the measured peeled red onion. Use the stated 50 g base allowance rather than claiming an exact mixed-unit 2:2:1 ratio.
Use the stated 50 g base allowance rather than claiming an exact mixed-unit 2:2:1 ratio.
Combine the vegetables
Combine cucumber, tomato and onion in a clean bowl. Keep raw meat, fish and egg utensils away from this ready-to-eat salad.
Keep raw meat, fish and egg utensils away from this ready-to-eat salad.
Add mint and lime
Crush measured dried mint finely over the vegetables and add measured lime juice. This selected version uses no oil, lettuce or sour-grape-juice substitution.
This selected version uses no oil, lettuce or sour-grape-juice substitution.
Season gently
Add listed salt and pepper to taste and fold gently. Keep the small dice intact; no cooking or pan-heating phase is required. Fold gently to keep the approximately 5 mm dice intact.
Fold gently to keep the approximately 5 mm dice intact.
Chill for serving
Cover and refrigerate at 4°C or colder for 30 minutes. These are two successive 15-minute chilling checks, not cooking timers; do not leave the bowl on the counter.
These are two successive 15-minute chilling checks, not cooking timers; do not leave the bowl on the counter.
Chill for serving (1/2): 900 seconds
Chill for serving (2/2): 900 seconds
Serve cold
Serve cold as two base portions and keep leftovers refrigerated for up to 2 days, never beyond ingredient label limits. Some liquid pooling can occur; it is not a failed safety test.
Some liquid pooling can occur; it is not a failed safety test.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.
Common mistakes
- Timers are first checks, not guarantees; follow this recipe’s actual texture and temperature checks. Keep the approved ingredient allocations separate.
Substitutions
- Use only the listed ingredients and preparation states; no unmeasured substitution is approved for this master.
Storage
Keep covered at 4°C or colder and use within 2 days, or earlier ingredient limits; do not leave at room temperature.
Reheating
Serve cold or as described in the final step; do not reheat the assembled board, salad or brittle.
About this recipe
Finely diced cucumber, tomato and onion with lime and dried mint, without oil.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.