This simple salad is naturally vegan and gluten-free and is the perfect side dish for so many meals.
About
Shirazi salad, also known as Persian cucumber and tomato salad, is a refreshing and vibrant salad that originates from the city of Shiraz in Southwestern Iran. It is a popular side dish in Persian cuisine and is often served alongside a main dish or as part of a mezze spread. The salad is simple in its ingredients but is bursting with flavour. The main ingredients of Shirazi salad are crisp persian cucumbers, juicy tomatoes, crunchy onions, and dried herbs. The cucumbers are typically diced or chopped into small pieces, and the tomatoes are also chopped. The onions are finely diced to add a mild pungency to the salad. To bring all the flavors together, the salad is typically dressed with a combination of lemon juice, extra-virgin olive oil, salt, and sometimes a touch of black pepper. The dressing helps to enhance the natural flavours of the vegetables and herbs while adding a tangy and zesty note. Shirazi salad is light, crisp, and refreshing, making it a perfect accompaniment to a variety of Middle Eastern and Mediterranean dishes. Sour grape juice (unripe grape juice), or ab ghooreh is a key ingredient for traditional shirazi salad. It adds citrus flavour instead of lemon juice. This Persian cucumber salad bores similarities to Indian Kachumber Salad, Pico de Gallo (Mango Pico de Gallo) and Israeli Salad.
Why you will love this simple shirazi salad recipe
Suitable for vegans and vegetarians
No lettuce salad
Made with plenty of fresh vegetables
A great side dish alongside a main course
Low-carb and gluten-free side dish
Cooling and refreshing salad
Salad Shirazi Ingredients
This healthy salad is made with simple ingredients that are full of fresh flavor. Cucumbers – preferably Persian cucumbers or English cucumbers as they have thin skin that does not require peeling and also fewer seeds. I have used a large english cucumber in my recipe Tomatoes – Ripe tomatoes are best. Roma tomatoes or baby plum tomatoes work. Red Onion – Red onion works much better than white onion as it is sweeter and mellower. Use leftovers to make Indian Onion Chutney Dried mint – Dried rather than fresh is used to flavour the traditional persian salad. Dried mint is easily available in your nearest supermarket, however you can make dry mint at home very easily. Add lubiya link Salad Dressing: Lemon Juice – you need the juice of a lemon. Another option is fresh lime juice or use bottled. Olive Oil – use good quality extra virgin olive oil. Salt and black pepper to taste Garnish: Fresh herbs such as fresh mint and/or fresh parsley finely chopped Optionally: Though not part of authentic shirazi salad, green bell peppers add extra crunch and flavour.
How to make Persian Shirazi Salad Recipe
Start by preparing the vegetables. Wash the cucumber and tomatoes under cold water. Pat them dry with a clean towel. Cut the cucumbers in half lengthwise, then small dice. Place in a large bowl where the remaining salad will be assembled. Cut the tomatoes into small cubes. Remove the seeds and excess juice if preferred. Finely chop the red onion. If you find the flavour of raw onions too strong, you can soak the chopped onion in cold water for a few minutes, then drain it before adding it to the salad. This will help mellow the flavor. Squeeze the juice of lemon in a bowl, add olive oil, salt and ground black pepper. Sprinkle mint and drizzle the olive oil dressing over the salad. Gently toss all the ingredients together until well combined and evenly coated with the lemon juice, olive oil, and seasonings. Taste and adjust the seasoning if necessary. You can add more lemon juice, salt, or herbs according to your preference. To garnish chop the fresh mint leaves and parsley finely. You can remove the stems if desired, as the leaves provide the most flavor. Serve the Shirazi salad as a refreshing side dish with grilled meats, kebabs, rice dishes, or as part of a mezze spread.
Pro Tips for the best Shirazi Salad
For delicious salad, ensure to chop the fresh veggies as finely as possible. The texture and flavour improves. Allow the salad to rest for a couple of hours to allow the flavours to meld. Note that this way, water may be released. If preparing for later, keep the chopped vegetables aside undressed. When ready to serve, pour over the olive oil dressing, salt and pepper. Salt draws out moisture so add just before serving.
Serving Suggestions
Shirazi Salads are so versatile and taste great with a number of different dishes. It can be eaten alongside grilled vegetables, meat or fish with Yogurt Garlic Sauce. For a light meal, eat with these Instant Pot Stuffed Peppers. I recently spooned some leftover salad in an Onion Bhaji wrap along with some Indian Mint Sauce. Spoon it on top of poppadoms to make Masala Papad.
Storage
If you have any leftover Shirazi salad or if you want to make it ahead of time, here’s how you can store it: Note: The salad may release some water as it sits, so you can either drain or mix it back into the salad. I personally always mix back in as the moisture contains flavour. It’s worth mentioning that fresh salads are best enjoyed when they are freshly made, as the vegetables tend to lose their crispness and freshness over time. Therefore, it is recommended to consume Shirazi salad within a day for optimal taste and texture.
Other Salad Recipes
Lentil Salad Indian Chickpea Salad White Bean Panzanella Indian Onion Salad Watermelon Mojito Salad As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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