Shirazi Salad

Shirazi Salad from Mr. Batch’s home country of Iran
  • 1 sweet onion, such as a Walla Walla Sweet or a Vidalia — small-diced
  • 8-10 Persian cucumbers, peeled and chopped
  • 2 pints cherry tomatoes, halved (or 8-10 brown Kumato tomatoes, cored & quartered, or other types of tomatoes, cored & chopped)
  • leaves from 25 stems parsley, chopped
  • (optional and pictured above) 2-3 stalks celery hearts, small-diced, for extra fiber. This is not a typical ingredient in Shirazi Salad, but I needed to use these up.


Portions of Shirazi Salad

Distribute ingredients evenly among 10 containers.

Make dressing:

  • juice of one lemon — approximately 1/4 cup
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • several grinds of fresh cracked black pepper

Whisk to combine ingredients. Taste and adjust seasoning.


Each morning before work, I re-whisk dressing and add 1-2 teaspoons to container of Shirazi Salad + a small pinch of salt and a grind of fresh cracked black pepper. I shake container, to distribute dressing and seasonings.

Yield: 10 veggie snacks


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