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Shirazi Salad

The classic Persian chopped cucumber-tomato salad from Shiraz — ultra-fresh, vibrant, tangy, and ready in 15 minutes. The perfect cooling side dish.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 5 side servings
Course: Appetizer, Salad, Side Dish
Cuisine: Iranian, Middle Eastern, Persian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Vegetables & Herbs
  • 4-5 Persian cucumbers or 2 English
  • 4-5 Roma tomatoes firm
  • 1 small red onion
  • 0.5 cup fresh parsley finely chopped
  • 0.33-0.5 cup fresh mint finely chopped
Dressing
  • 4-5 tbsp fresh lime juice
  • 3-4 tbsp extra virgin olive oil
  • 0.75-1 tsp fine sea salt to taste
  • 0.5 tsp black pepper optional
  • 0.5-1 tsp dried mint optional
  • 0.5 tsp sumac optional

Equipment

  • Sharp chef's knife
  • Large cutting board
  • Large mixing bowl
  • Small whisking bowl or jar

Method
 

  1. Wash and completely dry all vegetables and herbs.
  2. Dice cucumbers, tomatoes, and onion into small uniform ¼-inch cubes.
  3. Finely chop parsley and mint leaves.
  4. Gently combine all chopped vegetables and herbs in a large bowl.
  5. Whisk together lime juice, olive oil, salt, pepper, dried mint and sumac.
  6. Pour dressing over salad and toss gently to coat evenly.
  7. Taste and adjust seasoning. Serve immediately for best texture.

Notes

The key to authentic Shirazi salad is tiny, uniform dice and serving fresh. Do not overdress — the salad should glisten, not swim. Best within 30–60 minutes of dressing.