Shirazi Salad

Name: Shirazi Salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: Cucumbers long (about 2) 1.5 lbs; Roma tomatoes (about 6) 1.5 lbs; Red onions about 2 small 7.8 oz; Parsley 2 tufts; Basil 10 leaves; Mint dry 1 tsp; Lemon juice 6 tbsp; Extra virgin olive oil 4 spoonfuls; Fine salt to taste; Black pepper to taste

it de fr es br

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Very easy
Prep time: 20 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Rosella Errante

Shirazi salad, you know, is all about those fresh, simple ingredients that just scream "warm days" in southern Iran. This Persian cucumber tomato salad—which is super super popular—comes from the city of Shiraz and is enjoyed in homes everywhere, especially when it’s hot. The thing is, what makes it stand out is the crisp cucumbers, juicy tomatoes, chopped onions, and a good sprinkle of parsley. Also, it's tossed with a splash of olive oil and a squeeze of lemon juice, giving the salad a zesty kick that, honestly, wakes up your taste buds.

People usually have this Shirazi salad as a side with dishes like ghormeh sabzi or kebabs. And it works great when you want something refreshing and light on the table. It’s the kind of food that shows up at family gatherings or even at casual dinners, making every meal feel a bit more special with its crunchy texture and simple flavors. Plus, in southern Iran, folks have their little twists on this Iranian salad recipe. Some add a pinch of dried mint or sumac for extra flavor. Others? They stick to the classic style for that real clean taste.

This easy Shirazi salad recipe is perfect for when you need a break from heavy foods or just want a side dish that takes no effort at all. It's got that bright, juicy vibe from the tomatoes and a tangy edge from the lemon juice, so every bite feels light and satisfying. You'll find this traditional Persian salad pairs with just about everything, from Middle Eastern stews to grilled meats. For sure. To really enjoy it like they do in Shiraz, pair it with a Persian rice dish and finish off with a sweet local dessert—seriously good.

Whether you call it a healthy Persian salad or just a simple cucumber tomato onion salad, Shirazi salad always brings that little spark of fresh flavor you can’t really get anywhere else. And look, for those wanting a bit of a twist, adding a sprinkle of feta cheese or pomegranate seeds makes this dish even more delicious. Can’t go wrong with that.

How to prepare Shirazi Salad

To make Shirazi salad, first prepare the vegetables: trim the cucumbers, then peel them in alternating strips with a vegetable peeler 1. Cut them in half lengthwise 2 and remove the central seeds, then dice them into fairly small cubes 3.

Cut the tomatoes in half as well 4 and dice them after removing the seeds 5. Peel and dice the onion as well 6.

Transfer the cucumbers to a serving platter along with the tomatoes 7 and onions 8, then mix well 9.

Proceed with the dressing: pour the oil into a small bowl 10, add salt 11 and pepper 12.

Add the lemon juice 13, then chop the parsley and basil 14. Add the chopped herbs and dried mint 15 and emulsify everything.

Drizzle the dressing over the salad 16 and mix well 17. Shirazi salad is ready to be served 18!

Storage

Shirazi salad can be stored in the refrigerator for one day, but in this case, it is recommended to add the salt just before serving.

Tip

Long Dutch cucumbers are the most suitable for this preparation because they are less watery and have fewer seeds; alternatively, you can use regular cucumbers.

Plum tomatoes can be replaced with beefsteak or cherry tomatoes, always making sure to remove the seeds.

For the translation of some texts, artificial intelligence tools may have been used.