Salad Shirazi (Persian Cucumber Tomato Salad)

Salad Shirazi is a light and easy Persian salad that is a delicious alternative to the usual side dishes. It’s refreshing, healthy and very simple to make.

When it comes to appetizers and side dishes, I love going down the Persian route because it’s always fresh, light and flavorful. From Persian appetizer platter and mast o khiar (yogurt and cucumber) to borani (mast esfenaj), everything is made with fresh and simple ingredients that you can find easily. This 3-ingredient salad is another Persian staple that I cannot wait to share with you! You can serve it alongside many dishes including ghromeh sabzi (Persian herb stew). 

Who’s in for a healthy, light and flavorful salad? Salad Shirazi is going to be your new favorite salad! Of all the side dishes in Persian cuisine, this one is indeed my all time favorite. This Persian cucumber and tomato salad is a side dish and its bright flavor compliments the main dish without being overpowering or even filling. 

A simple yet delicious Persian salad

Each country has its own traditional salad. Salad shirazi to us Iranians is what Traditional Greek salad is to the Greeks. 

Salad Shirazi has two words: Salad, which is what we call salad in Farsi and Shirazi which means from Shiraz, a city in the south west of Iran, located in Fars province. I’ve been to Shiraz only once but I can easily say it’s one of the most beautiful cites in Iran. With all its flowers and amazing weather, Shiraz is a must visit in spring.

As far as I know, this Persian salad originated from Shiraz and through years it has made its way to many tables around the world. It’s probably the fresh flavor and crisp texture of this salad that has made it one of the staples in Persian cuisine, not to mention the simplicity and its quick preparation time that makes it a perfect healthy side dish on the busy days.

The ingredients

Salad shirazi is made of 3 main ingredients and a simple dressing. Let’s take a look at the components. 

Cucumbers

We traditionally use Persian cucumbers to make this recipe since they are seedless. However, if that’s not available, English cucumbers work as well, but make sure to scoop the seeds out. You want the cucumbers to be fresh and firm. They are usually chopped into small pieces. You don’t need to peel the cucumbers. 

Tomatoes

Same as Turkish tomato salad, we are looking for fresh and firm tomatoes to make this recipe. Make sure they’re not too seedy and if they are, remove the soft seedy parts. The tomatoes are also going to be chopped finely. 

Onions

Red onions are the best to make this recipe. The amount of onion depends on how much you like them in your salad. I usually go for one small red onion. 

The combination of these vegetables with a simple dressing which is traditionally made with unripe grape juice known verjuice (ab-ghooreh), dried mint, salt and pepper. However, verjuice in not available at all times so for acidity and that bright flavor, we can use lemon juice. 

How to make Salad Shirazi

Wash and dry the cucumbers, tomatoes and onion. Chop the vegetables finely and place them in a bowl. Next, add in lemon juice, dried mint, salt and pepper. Dried mint brings so much flavor to this simple salad and that’s what makes it different from every other salad you’ve had.

What to serve salad Shirazi with

Salad Shirazi is usually served with Persian rice dishes and main courses such as Adas Polo (Persian Lentil Rice), Lubia polo (Persian green bean mix rice) or Meygoo polo (shrimp and rice) as a side dish.  You can also serve it with many non-Persian dishes such as roasted chicken, tacos, Mexican rice and much more. The acidity and freshness of this salad pairs well with many different dishes and brings more flavor to the table.

Notes and tips to make Persian tomato cucumber salad

• This salad is best served chilled. Make it a couple of hours ahead of time and refrigerate it so the vegetables absorb the flavors of the dressing. Sometimes, vegetables starts releasing their juice and that’s fine.
• To make this Persian salad, you need to use seedless cucumbers or ones with very small seeds like Persian or English cucumbers. These cucumbers also have very delicate skin so no peeling is needed. If using regular cucumbers, peel and deseed them.
• You can find dried mint at Middle Eastern or Iranian shops. If you don’t have dried mint, 1/2 cup chopped fresh mint would work, too.
• Tomatoes, cucumbers and onions are usually chopped very finely for this recipe. Chopping the veggies into very small pieces would help them absorb more flavor.

If you’re planning to bring more Iranian dishes into your usual menu and eat more Persian food this year, this is a great place to start. The flavors aren’t uncommon but they’re actually elevated thanks to the addition of dried mint.

Looking for more salad recipes?

• Greek Chickpea Salad
• Cucumber Tomato Avocado Salad
• Mediterranean Salad Recipe
• Tzatziki Recipe (Greek Cucumber Sauce)
• Cucumber Tomato Feta Salad

Tools used to make this recipe:

• Cutting board
• Knife 
• Mixing bowls

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4.61 from 23 votes

Salad Shirazi (Persian Cucumber Tomato Salad)

Salad Shirazi is a light and easy Persian salad that is a delicious alternative to the usual side dishes. It's refreshing, healthy and very simple to make. 

Course Salad

Cuisine Persian

Prep Time 10 minutes

Total Time 10 minutes

Servings 3 servings

Calories 65kcal

Author Shadi HasanzadeNemati

Ingredients

• 3 Persian or English Cucumbers
• 1/2 Red Onion
• 2 Tomatoes
• 4 tbsp Lemon Juice
• 1 tbsp Dried Mint
• 1/2 tsp Salt
• 1/2 tsp Black Pepper

Instructions

• Cut the cucumbers, onion and tomatoes into very small pieces.
• Mix them in a bowl and drizzle lemon juice. 
• Add in dried mint, salt and pepper. Toss to combine the salad with the dressing. 
• Chill in the fridge for 30 minutes to 1 hour and then serve.

Video

Notes

• You can add a couple tablespoons of olive oil to the dressing if you like. 
• It's possible to use lime juice instead of lemon juice for this recipe. However, traditionally the recipe calls for verjuice (unripe grape juice).
• You can refrigerate and use the leftovers for up to 2 days. 
• This salad is best served chilled. Make it a couple of hours ahead of time and refrigerate it so the vegetables absorb the flavors of the dressing. Sometimes, vegetables starts releasing their juice and that's fine. If you like the veggies to be chunkier, add the dressing right before serving.
• To make this Persian salad, you need to use seedless cucumbers or ones with very small seeds like Persian or English cucumbers. These cucumbers also have very delicate skin so no peeling is needed. If using regular cucumbers, peel and deseed them.
• You can find dried mint at Middle Eastern or Iranian shops. If you don't have dried mint, 1/2 cup chopped fresh mint would work, too.
• Tomatoes, cucumbers and onions are usually chopped very finely for this recipe. Chopping the veggies into very small pieces would help them absorb more flavor.

Nutrition

Calories: 65kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 401mg | Potassium: 650mg | Fiber: 4g | Sugar: 8g | Vitamin A: 955IU | Vitamin C: 30mg | Calcium: 62mg | Iron: 1mg