Shirazi Salad | Persian Cucumber and Tomato Salad

This refreshing Shirazi Salad is a traditional Persian cucumber and tomato salad tossed with lemon juice and dried mint. Light, colorful, and packed with flavor, it’s the perfect healthy side dish for grilled meats, rice dishes, or any Mediterranean-inspired meal.

Not all salads are created equal. I admit that there are times that I really do not want to eat healthy. And when you are a parent, you do your best to model good eating habits. For our family, that means a salad is served with our evening dinner.

Our salads can be simple leafy concoctions to adding more color by including seasonal ingredients. But one salad that the whole family loves is this easy Persian salad, Shirazi salad.

Ingredients you need

• Persian cucumbers: Our first choice in cucumbers is to use the Persian varieties. They are crispier than the regular variety and aren’t riddled with seeds or watery. The skin is also thinner and edible. You can also English cucumbers.
• Tomatoes: Any variety of tomatoes can be used in this salad. Just make sure they are tasty and flavorful. I have used big heirloom tomatoes and even small grape or cherry varieties.
• Red onion: When it comes to eating raw onions, we prefer red onions. But you can use any variety of onion or omit it if you do not like onions.
• Parsley: I typically use fresh parsley – the American curly or Italian flat leaf variety both work. Some people add fresh mint. You can also use dried parsley and/or mint.
• Extra virgin olive oil: The base of the salad dressing is made with extra virgin olive oil. Be sure to use an oil that is not rancid, so taste it by itself. You can use a mild or robust oil, depending on personal preference.
• Lemon juice: You use bottled lemon juice or freshly squeezed.
• Salt and pepper

Step-by-step directions

1. Chop it all up! Chop vegetables and herbs and put in a serving bowl. You can chop them as chunky or as fine as you prefer.
2. Mix the dressing. Whisk olive oil, lemon juice, salt and pepper together in a small bowl.
3. Combine it all. Pour dressing over salad and mix well.

Recipe tips and FAQs

We love this salad with Persian kabob or any main dish like roast chicken or even a smoked prime rib roast. We eat it all year round. And when you have sweet summer tomatoes, let the rainbow shine and make a real colorful salad.

It even makes a wonderful appetizer. Serve your salad Shirazi with pita bread or lavash. We even serve it with potato chips, a great scooping vessel for salad!

Here are some other variations I like to make for this classic cucumber tomato salad:

• When I have avocados on hand, I sometimes mix that in, too. Okay, this makes it more California than Iran, but it is a fabulous addition.
• To make a heartier salad, mix in 1 to 1 ½ cups of cooked quinoa. The quinoa soaks up the dressing, so you will need to add more oil and lemon juice if you do mix in quinoa.
• To make a light meal, mix in some cooked chicken breast or grilled shrimp.
• This salad also makes a great garnish for chicken or fish tacos. If you do this, you can swap out the parsley for cilantro.

Shirazi Salad | Persian Cucumber and Tomato Salad

Laura Bashar | Family Spice

This refreshing Shirazi Salad is a traditional Persian cucumber and tomato salad tossed with lemon juice and dried mint. Light, colorful, and packed with flavor, it's the perfect healthy side dish for grilled meats, rice dishes, or any Mediterranean-inspired meal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salads

Cuisine Persian

Servings 6

Calories 97 kcal

Ingredients

  

1x2x3x

• 4 Persian cucumbers
• 3 medium tomatoes
• ¼ cup red onion
• 3 tablespoon chopped parsley
• 3 tablespoon extra virgin olive oil
• 2 tablespoon lemon juice
• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper

Get Recipe Ingredients

Instructions

 

• Chop vegetables and put in a serving bowl.
• Whisk olive oil, lemon juice, salt and pepper together in a small bowl.
• Pour salad dressing and mix it evenly into the salad and serve.

Notes

For more variations try these options:

• Mix in some avocados for a creamy addition.
• Mix in 1 to 1 ½ cups of cooked quinoa for a heartier salad. The quinoa soaks up the dressing, so you will need to add more oil and lemon juice.
• To make a light meal, mix in some cooked chicken breast or shrimp.
• This salad also makes a great garnish for chicken or fish tacos. If you do this, you can swap out the parsley for cilantro.

TO STORE: Leftovers can be stored and refrigerated in an air tight container for up to 2 days, although it can turn soggy from the dressing. Persian cucumbers will remain crisp in this salad after a couple of days.

Nutrition

Serving: 1cupCalories: 97kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 55mgFiber: 2gSugar: 4g

Keyword cucumber tomato salad, persian salad, salad shirazi, shirazi salad

Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!