Shirazi Salad Recipe

Easy Shirazi salad made with fresh tomatoes, cucumbers, herbs, and a simple lemon dressing.

Course Salad

Cuisine Iranian

Diet Gluten Free, Low Lactose, Vegan

Prep Time 15

Total Time 15

Servings servings

Calories 72kcal

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

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.

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.