Persian Shirazi Salad – Salad-e Shirazi in Romaine Lettuce Boats

♨ Preparation

1. Prepare the Cucumbers
   Wash the Persian mini cucumbers thoroughly.
   Trim the ends.
   Cut the cucumbers lengthwise into thin strips.
   Dice the strips into very small, evenly sized cubes, approximately 3–5 mm.
   If using a regular cucumber instead, remove some of the watery seeds if necessary.
   This helps prevent the finished salad from becoming excessively watery.
2. Prepare the Tomatoes
   Wash the Roma tomatoes.
   Halve them and remove the stems.
   If the tomatoes contain a particularly watery seed section, remove some of the liquid and seeds.
   Cut the tomato flesh into small, evenly sized cubes.
   Aim for approximately the same size as the cucumber pieces.
3. Prepare the Red Onion
   Peel the red onion.
   Finely dice half of the onion into very small cubes.
   The onion pieces should be similar in size to the tomatoes and cucumbers.
4. Combine the Vegetables
   Transfer the diced tomatoes, cucumbers and red onion to a mixing bowl.
   Gently combine them with a spoon.
   Avoid pressing or crushing the vegetables.
5. Add the Dried Mint
   Release the Mint Aroma
   Measure one teaspoon of dried mint.
   Rub it gently between your palms directly over the vegetables.
   This helps break up the dried leaves and release their aroma.
   Fold the mint into the salad.
6. Prepare the Dressing
   Prepare the Lime
   Wash the lime.
   Cut it in half.
   Squeeze the juice from one half into a small bowl.
   Remove any seeds.
7. Add the Garlic
   Peel the garlic clove.
   Finely grate or crush it.
   Add the garlic to the lime juice.
8. Add the Remaining Dressing Ingredients
   Add the extra virgin olive oil, salt, freshly ground black pepper and sumac.
   Add harissa according to your preferred heat level.
   Start with a small amount and increase gradually
9. Mix the Dressing
   Whisk the ingredients together until evenly combined.
   Taste and adjust the seasoning if necessary.
   The dressing should taste fresh, slightly tangy, savory and gently spicy.
10. Dress and Rest the Salad
    Add the Dressing
    Pour the prepared lime dressing over the diced vegetables.
    Gently fold everything together.
    Make sure the dressing is distributed evenly.
11. Allow the Flavors to Develop
    Cover the bowl.
    Refrigerate the salad for approximately 15–20 minutes.
    During this time, the vegetables release a little juice and the flavors combine.
    The dried mint becomes more aromatic as it absorbs moisture from the dressing.
12. Prepare the Romaine Lettuce Boats
    Separate the Lettuce Leaves
    Carefully separate the leaves from the romaine lettuce heart.
    Choose intact leaves with a naturally curved shape.
    These will form the individual serving boats.
13. Wash and Dry the Leaves
    Wash the leaves thoroughly under cold running water.
    Dry them carefully with a clean kitchen towel or salad spinner.
    The leaves should be dry enough to hold the salad without becoming slippery or watery.
14. Assemble and Serve
    Arrange the Lettuce Boats
    Place the romaine lettuce leaves on a serving platter.
    Arrange them so that the curved sections face upward.
    Fill the Lettuce Boats
    Remove the chilled Shirazi salad from the refrigerator.
    Stir gently.
    Spoon a portion of the finely diced vegetable mixture into each lettuce leaf.
    Distribute the filling evenly.
    Avoid overfilling the leaves so they remain easy to handle.
15. Add the Garnish
    If desired, arrange a few black olives alongside the lettuce boats.
    Add fresh mint for garnish.
    Serve
    Serve the Persian Shirazi Salad immediately while the romaine lettuce is crisp and the vegetable filling is cool and refreshing.