Shirazi Salad
Shirazi salad is a crisp Persian chopped salad made with cucumbers, tomatoes, onion, herbs, and fresh lime. It is bright, simple, and especially good next to grilled meat, rice dishes, or warm flatbread.
- Total time
- 20 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 20mCook 0mPersianSalads
Shirazi salad comes from Iran and is named for the city of Shiraz. It is built from a few everyday ingredients, cut small so every spoonful has cucumber, tomato, onion, herbs, and lime.
The key is the dice. Aim for small, even pieces, about 1/4 inch, so the salad feels light and juicy rather than chunky. Persian cucumbers are ideal because they have thin skins and few seeds.
Serve it soon after mixing for the most crunch. A short rest is helpful, though, because the lime, salt, and tomato juices make a quick dressing in the bowl.
01What you'll need
Ingredients
9 items · 4 servings
- 3 Persian cucumbers, about 300 g, unpeeled and cut into 1/4-inch dice
- 4 Roma tomatoes, about 450 g after trimming, cored and cut into 1/4-inch dice
- 1/2 small red onion, about 75 g, finely diced
- 1/2 cup loosely packed fresh parsley leaves, about 15 g, chopped
- 2 tablespoons finely chopped fresh mint, about 5 g
- 3 tablespoons fresh lime juice, from 1 to 2 limes
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
02How to make it
Step-by-step
1. Wash and dry the produce
Rinse the cucumbers, tomatoes, parsley, and mint under cool water. Dry them well with a clean towel. Dry herbs chop more cleanly and do not water down the salad.
2. Dice the cucumbers
Trim the ends from the cucumbers. Cut them lengthwise into thin strips, then crosswise into small cubes, about 1/4 inch wide. Add them to a medium mixing bowl.
3. Dice the tomatoes
Core the tomatoes and cut them into pieces about the same size as the cucumber. If the tomatoes are very juicy, scoop out some of the seeds and watery pulp before dicing. Add the tomatoes to the bowl.
4. Tame the onion
Finely dice the red onion. For a milder flavor, place it in a small bowl of cold water for 5 minutes, then drain well. Add the onion to the cucumber and tomato.
5. Add the herbs
Chop the parsley and mint finely, but do not mash them. Add both herbs to the bowl. Mint is strong, so keep the amount modest unless you know you like more.
6. Mix the dressing
In a small bowl, stir together the lime juice, olive oil, salt, and black pepper. This quick dressing should taste sharp and lightly salty, because the vegetables will soften the flavor.
7. Toss and rest
Pour the dressing over the salad and toss gently with a spoon. Let the salad sit for 5 to 10 minutes at room temperature so the flavors come together.
8. Taste and serve
Taste the salad and add a little more lime juice or salt if needed. Serve with a slotted spoon if a lot of juice has collected at the bottom of the bowl.
03From our kitchen
Cook's tips
- Make-ahead: You can dice the cucumbers, tomatoes, and onion up to 6 hours ahead. Keep them chilled and undressed. Add the herbs, lime juice, oil, salt, and pepper shortly before serving.
- Storage: Leftover Shirazi salad keeps in an airtight container in the refrigerator for up to 2 days. It will become softer and juicier as it sits, but it is still good with rice, grilled chicken, or beans.
- If the salad gets watery: This is normal because salt pulls liquid from tomatoes and cucumbers. Use a slotted spoon to serve, or drain off a little liquid and refresh with a squeeze of lime.
- Cucumber swaps: If you cannot find Persian cucumbers, use 1 large English cucumber. If using a regular garden cucumber with thick skin and large seeds, peel it and scrape out the seeds first.
- Herb swaps: Fresh mint gives the classic cool note, but you can use 1 teaspoon dried mint if that is what you have. Rub dried mint between your fingers before adding it to wake up the aroma.
- Oil-free option: For a lighter, sharper salad, skip the olive oil and add 1 extra tablespoon of lime juice. The texture will be less silky but still refreshing.
Cook's note
For the cleanest texture, use firm tomatoes and small cucumbers. Very ripe tomatoes taste great, but they release more juice, so the salad may need to be served with a spoon rather than piled on a plate.
04Frequently asked
Questions & answers
Can I make Shirazi salad ahead of time?
Yes, but it is crispest when dressed close to serving. Chop the vegetables ahead, refrigerate them, and add the herbs and dressing in the last 15 minutes.
Do I need to peel the cucumbers?
Not if you use Persian or English cucumbers. Their skins are thin and tender. Peel regular garden cucumbers if the skin tastes bitter or feels tough.
Can I use lemon instead of lime?
Yes. Lime is common and gives a bright, slightly floral flavor, but lemon juice works well. Start with the same amount and adjust to taste.
Why is my salad so juicy?
Tomatoes and cucumbers release water once they meet salt. To reduce extra liquid, use firm vegetables, remove watery tomato seeds, and dress the salad shortly before serving.
What do you serve with Shirazi salad?
It is great with rice dishes, kebabs, grilled fish, roast chicken, lentils, or flatbread. It also works as a fresh topping for wraps and bowls.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat7 g
- 9%
- Saturated Fat1 g
- 5%
- Cholesterol0 mg
- 0%
- Sodium301 mg
- 13%
- Total Carbohydrate10 g
- 4%
- Dietary Fiber2 g
- 7%
- Total Sugars5 g
- Protein2 g
- 4%
- Vitamin D0 mcg
- 0%
- Calcium38 mg
- 3%
- Iron1 mg
- 6%
- Potassium446 mg
- 9%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
SaladsLebanese Fattoush Salad
Lebanese fattoush is a bright chopped salad with crisp vegetables, herbs, tangy sumac, and crunchy pieces of toasted pita. It is fresh, flexible, and perfect beside grilled meat, fish, falafel, or a simple bowl of lentil
SaladsLemon-Dill Salmon Salad
This fresh salmon salad is hearty enough for lunch or a light dinner, with tender flakes of salmon, crisp vegetables, and a creamy lemon-dill dressing. It works with freshly cooked salmon or leftover salmon from the day
SaladsAntipasto Salad
This hearty Italian-inspired salad turns the flavors of an antipasto platter into a crisp, colorful bowl. It is full of salami, cheese, olives, vegetables, and a tangy red wine vinaigrette.
SaladsCrab Salad
This cool, creamy crab salad is bright with lemon, crisp with celery, and easy to tuck into sandwiches, lettuce cups, or a simple lunch plate. Use fresh crab when you can, or good-quality pasteurized crab for a faster, p