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    Home » Recipes » Salads

    Persian Shirazi Salad

    By Lily・Published: Jul 16, 2021・Updated: Jul 16, 2021・Post may have affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Persian shirazi salad, aka salad-e shirazi, is a finely chopped cucumber and tomato salad with dried crushed mint, olive oil, and lemon juice.

    Shirazi salad in a white bowl

    My Persian cousin, Molly, gave me all the tips and tricks for this authentic chopped salad shirazi. I even had a follow-up call with my Aunt LeeAnn to ensure I had every step down exactly how they make it at home.

    Speaking of cousins, the cousins of shirazi salad are tabbouleh and fatoush. All three chopped salads are unique in taste and delicious.

    Shirazi salad originated in the beautiful city of Shiraz in southwestern Iran. It's a year-round salad side dish that's easy to make. Quality olive oil and fresh ingredients are key to this bright and flavorful chopped salad.

    What I Love About This Salad

    Authentic shirazi salad is a simple salad with few ingredients. This traditional Shirazi salad is one of the most popular Persian salads. It's quick to whip up, and it's unbelievably delicious.

    The crunchy sweetness from the crisp Persian cucumbers and Roma tomatoes combines with freshly squeezed lemon and bright dried mint leaves. Shirazi salad is a perfect side dish to accompany any main course or grilled meats.

    Ingredient Notes

    ingredient shot for shirazi salad
    • Small Persian cucumbers or large English cucumber: It's important to use seedless cucumbers. Also, Persian and English cucumbers have a thin skin that doesn't need to be removed. Other types of cucumbers are bitter, too watery, and have thick skin.
    • Tomatoes: The two best tomatoes for this salad are Roma tomatoes and grape tomatoes. But, you can use any type of ripe, firm tomatoes.
    • Red onion: The best onion for this recipe is red onion.
    • Dried Mint: A key ingredient for this Persian salad is dried mint. Fresh mint does not have the same flavor as dried mint and should not be substituted.
    • High-quality extra virgin olive oil

    See substitutions below and the recipe card at the bottom of the post for quantities.

    How To Make Shirazi Salad

    persian shirazi salad lemon juice

    Squeeze the lemon separating the seeds from the lemon juice in a small bowl.

    shirazi salad lemon juice and dried mint

    Crush the dried mint with your hands and add it to the lemon juice.

    Pro tip: If eating this salad later, keep the dried mint and lemon juice separated until ready to serve.

    cutting a red onion for persian shirazi salad

    Cut the red onion in half. Slice longways.

    how to cut onion for a shirazi salad

    Turn the red onion 90 degrees and finely chop the onion into small pieces.

    how to cut cucumbers for salade shirazi

    Cut the ends off the Persian cucumber. Slice the cucumber in half.

    cutting persian cucumbers

    Slice each half into long strips. Turn the cucumber 90 degrees to chop finely.

    Chopping Tip: chop all of the vegetables finely to the same size.

    scooping out tomato centers of roma tomatoes

    Cut the Roma tomatoes in half. Scoop the seeds out of the tomatoes with a spoon.

    scooped out roma tomatoes

    Continue with the other tomatoes.

    finely dicing roma tomatoes

    Slice the tomatoes into long strips.

    diced roma tomatoes

    Turn 90 degrees and finely chop the Roma tomatoes.

    chopped shirazi salad ingredients in a large bowl.

    Add the chopped Persian cucumbers, Roma tomatoes, and finely diced red onion to a large bowl.

    adding the dried mint and squeezed lemon juice to the chopped Persian salad

    Pour the lemon juice and dried mint mixture on top.

    Persian shirazi salad in a bowl.

    Mix the chopped ingredients to coat each piece with lemon juice fully.

    add the olive oil to the shirazi salad.

    Right before serving Shirazi salad, pour extra virgin olive oil on top. Add a pinch of salt and black pepper to taste.

    Important Tips

    • If you wash the cucumber skins, you don't need to peel the cucumbers.
    • If eating this salad later, don't make the dressing until before serving.

    Substitutions & Variations

    Here are a few substitutions and variations for this Shirazi salad recipe:

    • Substitute white onion for the red onion. Do not use yellow onion or sweet onion because they are too sweet.
    • You can substitute an English cucumber for every 3 Persian cucumbers.
    • Don't use regular cucumbers found in the U.S. These large cucumbers have thick skin and bitter seeds. English and Persian cucumbers have fewer seeds.
    • Limes, lemons, or Persian limes can be used.
    • Grape tomatoes are an excellent substitution for Roma tomatoes.
    • Traditional salad shirazi uses only these ingredients, but you can dress up the salad with whatever you like. For example, fresh herbs like chopped fresh parsley go well with this bright and citrusy dressing.
    shirazi persian salad close up
    Persian Shirazi Salad

    Equipment

    I recommend using a sharp chef's knife and cutting board to make this Persian salad. You will also need a large enough bowl to mix the salad.

    Storage

    If making this Persian salad ahead of time, don't add lemon juice, olive oil, or salt to the chopped vegetables. These ingredients break down the cucumbers and tomatoes, altering the taste. Also, the salad will not be crunchy.

    Store the chopped cucumbers, onions, and tomatoes in the fridge without the dressing for up to 2 days. Once you are ready to eat the salad, mix the dried mint and lemon juice. Add the salt and pepper to taste. Pour the olive oil at the end.

    Persian salad in a white bowl

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    📋 Recipe

    Persian shirazi salad in a white bowl

    Persian Shirazi Salad

    Author: Lily
    Course: Salad
    Cuisine: Persian
    Prep: 15 minutes mins
    Total: 15 minutes mins
    5 from 7 votes
    Print Pin Rate Email
    Servings 6
    Persian shirazi salad is a crunchy, fresh, and delicious finely chopped Persian cucumber and tomato salad with dried mint, lemon (or lime), and extra virgin olive oil. It's an excellent salad side dish to accompany grilled meats.

    Ingredients
     
    US Customary - Metric

    • 6 Persian cucumbers or 2 English cucumbers
    • 6 medium Roma tomatoes
    • 1 small red onion
    • 3 small Persian limes or 1 large lemon about 5 tablespoon of fresh lemon juice
    • 2 tablespoon dried mint
    • 3 tablespoon olive oil
    • salt and pepper to taste

    Instructions

    • Peel and finely chop the red onion. 
    • Cut the ends off the cucumber. Cut in half. Slice longways into fourths. Chop the Persian cucumber finely.
    • Cut the Roma tomato in half. Remove the seeds. Finely chop the Roma tomato.
    • Squeeze the lemon. Add the salt, pepper, and dried mint.
    • In the same bowl, add the finely chopped Roma tomatoes, red onion, and Persian cucumbers. Pour the lemon juice, salt, pepper, and dried mint on top. Mix together well.
    • Add high quality extra virgin olive oil prior to serving. 

    Equipment

    mercer cutting knife.
    Chef's Knife
    acacia wood cutting board.
    Cutting Board
    lemon squeezer.
    Lemon Squeezer
    knife sharpener.
    Knife Sharpener
    magnetic knife block.
    Magnetic Knife Block
    hand painted bowl.
    Hand Painted Serving Bowl

    Video

    Notes

    • Chop the Roma tomatoes, Persian cucumbers, and red onion into fine pieces of the same size.
    • Only use Persian cucumber or English cucumber because they are not bitter in taste. 
    • Use Roma tomatoes because they don't have many seeds. Remove the seeds from the Roma tomatoes prior to chopping.
    • Add the olive oil right before eating. If storing in the fridge, don't add the olive oil.

    Nutrition

    Serving: 1.5cups | Calories: 102kcal | Carbohydrates: 10.8g | Protein: 2.3g | Fat: 6.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 4.1mg | Fiber: 1.5g | Sugar: 3.2g

    More Salads That Don't Suck

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    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

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      Recipe Rating




    1. Eden

      January 05, 2023 at 2:55 pm

      5 stars
      This salad is very refreshing and simple enough to make. It goes well with any protein. More importantly, eating it does my body good! Thank you for the recipe. Rest assured, it will be a part of my feast..

      Reply
      • Lily

        January 05, 2023 at 3:17 pm

        Thank you so much for the comment, Eden!

        Reply
    2. Whit

      April 16, 2022 at 7:20 am

      5 stars
      Loved making this
      S

      Reply
      • Lily

        April 16, 2022 at 8:40 am

        Thank you so much for the comment, Whit!

        Reply
    3. Carrie

      July 23, 2021 at 4:40 pm

      5 stars
      Thanks for the tips on this salad. Even though it's simple, there are some tips that you included that made a difference.

      Reply

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    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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