This simple Shirazi Salad recipe features fresh cucumbers, juicy tomatoes, and crisp red onion. Dressed with plenty of fresh herbs and tossed with a tangy dressing made with lime juice and olive oil. Every bite is bursting with fresh flavor!
Table of Contents
Shirazi salad or in Persian, Salad-e Shirazi, originated and adopted its name from the city of Shiraz located in southern Iran. It’s a staple in Persian cuisine and is similar in flavor to a Greek salad.
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Omg, instant favorite salad! The mint parsley and dill were the stars of this recipe! What a knock out! This is my new favorite summer salad, I’ve made it twice in two weeks!
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This healthy salad is a refreshing side dish. Which makes it a great side dish for hearty dishes like this Butter Chicken or Grilled Lamb Kebabs.
Thankfully, tomatoes and cucumbers are available year-round, so this flavorful salad can be made for any occasion. Not to mention, it’s naturally dairy and gluten free so it’s a perfect side dish that everyone can enjoy!
Looking for more cool and refreshing side dishes? Then you’re going to love my Tomato Cucumber Salad, Cauliflower Salad with Roasted Chickpeas or this Fennel Chickpea Salad.
Ingredients needed
You only need a handful of simple ingredients to make this Persian shirazi salad:
Cucumbers – I like to use small Persian cucumbers in this recipe as they are crisper, and have fewer seeds. You can also use English cucumbers. If using English cucumbers, it’s best to slice the cucumber in half lengthwise and remove the seeds prior to using it. If using regular cucumbers, it’s best to peel them (as the skins can be waxy), then scoop out the seeds. Tip: Read all about the most popular types of cucumbers that you’ll find and how to use them.
Tomatoes – I prefer to use Roma tomatoes as they have less seeds and are firmer. However, you can also use regular tomatoes or even cherry or grape tomatoes.
Red Onion – If you find the flavor of red onion to be too strong, you can soak it in ice water for about 5 minutes prior to using it. Or try swapping in some diced shallot.
Lime Juice– Traditionally, Ab Ghooreh (or ab-e-ghooreh) (sour grape juice) is used for the dressing. Because it is hard to find, I swapped in some fresh lime juice. Lemon juice also works great.
Fresh Herbs – I used an equal combination of mint leaves, dill and parsley. You can also use cilantro if you’d like. If you don’t like one of the herbs called for in this recipe, feel free to substitute them with any of your favorites.
How to make it
- Chop the Veggies: Dice the cucumbers, tomatoes and onion into small pieces, about ¼” cubes
- Salt the Tomatoes: Toss the tomatoes with salt and let them drain to release excess juices.
- Toss and Season: Add the cucumbers, onion, fresh herbs, lime juice and olive oil to a large bowl. Add the drained tomatoes and toss to combine. Season to taste with salt and black pepper.
- Refrigerate: For best results, refrigerate for 15-30 minutes before serving.
- Enjoy!
Make ahead and storing
This salad will taste its best if it’s assembled at least 15 minutes ahead of serving. This gives the dressing time to “marinate” the veggies but it isn’t long enough to make them soggy.
If you’d like to save more time, chop the veggies and mix the dressing a day in advance, store them in the fridge, and then toss them all together 30 minutes before serving.
Keep any leftover salad in an airtight container in the fridge for 3 to 4 days. Just keep in mind that the veggies will soften as they sit in the dressing, possibly making the leftovers soggy.
Variations
This simple shirazi salad recipe leaves plenty of room to toss in additional ingredients and switch up the flavors:
- Cheese: This cool and crisp salad tastes excellent with creamy cubed feta or mozzarella balls tossed in before serving.
- Herbs: Feel free to swap in some fresh cilantro or basil for the dill, mint and parsley.
- Peppers: Try adding in some diced red or green bell pepper to add extra crunch and flavor.
- Greens: Add spinach, arugula, or romaine lettuce to give the salad a little more substance.
- Spice: Want to add a little extra spice to your salad? Add ½ to 1 teaspoon of sumac or red pepper flakes.
- Dressing: Try using the traditional Ab Ghooreh (unripe grape juice) in place of the lime juice. Or try lemon juice, white wine vinegar or red wine vinegar. Or, try swapping in this homemade Italian dressing. The options are endless!
What to serve with it
This versatile salad goes with just about anything! Make it a meal and serve this salad alongside one of these tasty entrees:
Erin’s wine pairings
- The acidity of fresh tomatoes pairs well with high-acidic white wines like Riesling and Sauvignon Blanc.
- A quality Rosé also pairs well with this tangy salad.
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Did you make this Shirazi Salad?
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Have leftover dill? Use it up with one of these 29+ fresh dill recipes!
Full Recipe
Shirazi Salad
Equipment
Ingredients
- 1 pound roma tomatoes (small diced)
- ½ teaspoon kosher salt
- ¾ pound Persian cucumbers (or English cucumbers, small diced)
- ¼ cup red onion (minced)
- 2 Tablespoons fresh parsley (chopped )
- 2 Tablespoons fresh dill (chopped )
- 2 Tablespoons fresh mint (chopped )
- 2 limes (juiced (about ¼ cup lime juice))
- 3 Tablespoons extra virgin olive oil
- Kosher salt & pepper (to taste)
Instructions
- Small dice the tomatoes into approximately ¼” cubes.
- Toss the tomatoes with ½ teaspoon kosher salt and place them in a colander to drain while you prepare the remaining ingredients.
- Small dice the cucumbers into approximately ¼” cubes, similar to the tomatoes.
- Add the cucumbers, onion, fresh herbs, lime juice and olive oil to a large bowl. Add the drained tomatoes and toss to combine.
- Season with salt and pepper, to taste.
- For best results, refrigerate for 15-30 minutes before serving.
Notes
- Keep any leftover salad in an airtight container in the fridge for 3 to 4 days. Just keep in mind that the veggies will soften as they sit in the dressing, possibly making the leftovers soggy.
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Cheese: This cool and crisp salad tastes excellent with creamy cubed feta or mozzarella balls tossed in before serving.
-
Herbs: Feel free to swap in some fresh cilantro or basil for the dill, mint and parsley.
-
Peppers: Try adding in some diced red or green bell pepper to add extra crunch and flavor.
-
Greens: Add spinach, arugula, or romaine lettuce to give the salad a little more substance.
-
Spice: Want to add a little extra spice to your salad? Add ½ to 1 teaspoon of sumac or red pepper flakes.
-
Dressing: Try using the traditional Ab Ghooreh (unripe grape juice) in place of the lime juice. Or try lemon juice, white wine vinegar or red wine vinegar. Or, try swapping in this homemade Italian dressing. The options are endless!
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Dried Mint: Traditionally dried mint is used, however, I normally have fresh herbs on hand. If you would like to use dried mint, swap out the fresh mint for 1 teaspoon dried mint.
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