Shirazi Salad
A light and refreshing Persian-inspired salad packed with crisp vegetables, citrus dressing, and homemade crunchy tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baked / No-Cook
- Cuisine: Persian
- Diet: Vegetarian
Ingredients
Crispy Tortilla Chips
3 small flour tortillas, cut into triangles
1 tbsp avocado oil spray
1/2 tsp salt
Salad
4 Persian cucumbers, finely diced
1/2 red onion, finely diced
3 vine tomatoes, finely diced
2 tbsp olive oil
Juice of 1 lemon
1/2 tsp salt, or to taste
1 tbsp fresh mint, finely chopped
Instructions
Preheat the oven to 425°F (220°C).
Cut the flour tortillas into small triangles and place them on a baking sheet.
Spray the tortilla pieces lightly with avocado oil and sprinkle with salt.
Bake for about 10–12 minutes or until golden and crispy. Remove from the oven and set aside.
Finely dice the Persian cucumbers, red onion, and tomatoes, then add them to a large mixing bowl.
In a small bowl or mason jar, combine the olive oil, lemon juice, salt, and chopped mint. Shake or whisk until well combined.
Pour the dressing over the chopped vegetables and toss gently to combine.
Serve immediately with the crispy tortilla chips, over rice, or alongside grilled dishes.
Notes
Traditional Shirazi salad is often made with verjuice (grape juice) instead of lemon juice.
Finely dicing the vegetables creates the authentic texture of Shirazi salad.
Best served fresh for maximum crunch and flavor.
You can substitute pita chips for tortilla chips if preferred.
Find it online: https://elladishes.com/shirazi-salad/
