Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shirazi Salad (Persian Cucumber Tomato Salad)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: None
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish, Salad
  • Method: No-Cook
  • Cuisine: Persian, Middle Eastern
  • Diet: Gluten Free

Description

Shirazi Salad is a refreshing, tangy Persian side dish made with crisp cucumbers, ripe tomatoes, and red onions, all tossed in a simple lemon juice and olive oil dressing. This light salad is perfect as an accompaniment to grilled meats, rice dishes, or as a stand-alone salad for a light lunch. It’s a vibrant, flavorful dish that comes together in minutes and is sure to brighten up any meal!


Ingredients

Units Scale
  • 2 Persian cucumbers (or 1 English cucumber), finely diced
  • 2 medium tomatoes, finely diced
  • 1 small red onion, finely diced
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped (optional)
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  • In a large mixing bowl, combine the diced cucumbers, tomatoes, and red onions.
  • Add the chopped parsley and mint (if using) to the bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
  • Pour the dressing over the salad and toss everything together until evenly coated.
  • Taste and adjust seasoning as needed. Serve immediately or chill in the refrigerator for 15-20 minutes to allow the flavors to meld.

Notes

  • For the most authentic taste, use Persian cucumbers. If they are not available, English cucumbers are a good substitute.
  • Shirazi Salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 24 hours.
  • You can adjust the lemon juice or olive oil to your personal preference.
  • Add sumac for a slightly tangy, citrus-like flavor that’s common in Persian cuisine.