Shirazi salad is a fresh, flavorful salad made with tomatoes, cucumbers, herbs, and a simple lemon and olive oil dressing. It’s an easy summer side dish that makes the most of seasonal summer produce.
Shirazi salad, or Salad-e Shirazi, is a fresh, flavorful tomato and cucumber salad that originated in Shiraz, a city in southwestern Iran. Like so many classic recipes, every family seems to have a slightly different version. This is the one I make over and over all summer long because it’s simple, full of fresh flavor, and goes with just about everything coming off the grill.
Made with ripe tomatoes, crisp cucumbers, fresh herbs (parsley and mint), and a simple lemon and olive oil dressing, it’s one of those recipes that lets fresh summer produce shine. This is the perfect side dish, and I serve this tomato salad alongside everything from grilled chicken and burgers to Middle Eastern-inspired dinners, and it never lasts long.
Ingredient notes and substitutions
- Cucumber: Persian cucumbers are traditionally used in this salad. They are seedless cucumbers that have a thin skin, and they don’t require peeling. I find them at Trader Joe’s; however, if you can’t find them, English cucumbers are my substitute of choice.
- Tomatoes: Grape tomatoes or cherry tomatoes work well. You can halve or quarter them depending on your preference. Roma tomatoes will also work. Just be sure to drain any excess watery portion so it doesn’t make the salad soggy.
- Lemon juice: I highly recommend using fresh lemon juice, not bottled lemon juice. Bottled lemon juice can have a metallic or off taste to it. You could also use another type of citrus like fresh lime juice if you prefer. Traditional shirazi salad recipes use unripe sour grape juice called ab-e-ghooreh, but lemon juice is more widely available.
How to make shirazi salad
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Combine the cucumbers, tomatoes, red onion, parsley, and mint in a large bowl.
Step 2: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Step 3: Pour the dressing over the veggies and toss to combine.
Step 4: Serve immediately or chill for 15–30 minutes before serving.
Recipe Tips!
- Chopping the herbs: Be sure to fully dry mint and parsley. They won’t chop well and will get bruised/smashed if they’re still wet.
- Serving suggestions: I love to pair this with a flavorful entree like kofta or my shawarma chicken.
- Dice the vegetables evenly: Dice cucumbers into small pieces to give the salad its classic texture.
- Use fresh herbs: Fresh parsley and mint make all the difference.
- Dress just before serving: This helps keep the vegetables crisp.
- Taste before serving: Add an extra squeeze of lemon juice or pinch of salt if needed.
- Serve chilled or at room temperature: Both are delicious during the summer months.
Storage
Store any leftover salad in an airtight container in the refrigerator. It is best eaten within 2-3 days.
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Shirazi Salad Recipe
Equipment
- Large bowl
Ingredients
- 4-5 small Persian cucumbers in small dice, I use 2 peeled English cucumbers if I can’t find Persian cucumbers
- 1 pint grape tomatoes or cherry tomatoes quartered
- ¼ cup finely diced red onion or shallots
- ¼ cup chopped fresh parsley
- 2 tablespoons fresh mint chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Combine the cucumbers, tomatoes, red onion, parsley, and mint in a large bowl.4-5 small Persian cucumbers, 1 pint grape tomatoes or cherry tomatoes, ¼ cup finely diced red onion or shallots, ¼ cup chopped fresh parsley, 2 tablespoons fresh mint
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Pour the dressing over the vegetables and toss to combine.
- Serve immediately or chill for 15–30 minutes before serving.
Notes
- Cucumber: Persian cucumbers are traditionally used in this salad. They are seedless cucumbers that have a thin skin, and they don’t require peeling. I find them at Trader Joe’s; however, if you can’t find them, English cucumbers are my substitute of choice.
- Tomatoes: Grape tomatoes or cherry tomatoes work well. You can halve or quarter them depending on your preference. Roma tomatoes will also work. Just be sure to drain any excess watery portion so it doesn’t make the salad soggy.
- Lemon juice: I highly recommend using fresh lemon juice, not bottled lemon juice. Bottled lemon juice can have a metallic or off taste to it. You could also use another type of citrus like fresh lime juice if you prefer.
- Nutrition values are estimates.
Nutrition
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