Simple Shirazi Salad (Persian Recipe)

I love this Shirazi Salad for its simplicity, ready in 15 minutes with common ingredients and able to brighten up so many meals.

I didn’t expect a small bowl to change dinner but this Shirazi Salad did. It’s Mediterranean in spirit, bold and bright, and somehow both sharp and clean at once.

I love the cool crunch of persian cucumbers and the sharp zip of fresh lemon juice that wakes everything up. Not fussy, not boring, it sneaks in color and attitude to a plate, makes simple meals feel thought out.

Sometimes I serve it just because I want something that snaps, other times as the thing that ties a whole meal together. You’ll notice the little details, trust me.

Ingredients

• Mostly water so they hydrate, add crisp fiber, very low calorie and refreshing
• Juicy, give vitamin C and lycopene, slightly acidic, add bright sweet tart flavor
• Sharp bite, has antioxidants and prebiotic fiber, can make salad more savory
• Gives sour tang and vitamin C, lifts flavors, also helps keep colors bright
• Optional but adds healthy fats, silkiness and deeper flavor, makes it richer
• Adds fresh cool aroma, a little sweetness, aids digestion when fresh used
• A tart lemony spice, gives sour note without juice, rich in antioxidants

Ingredient Quantities

• 2 medium persian cucumbers, finely chopped (about 1 pound)
• 3 medium ripe tomatoes, seeds removed and finely chopped
• 1 small red onion very finely chopped
• 3 tablespoons fresh lemon juice about 1 lemon
• 2 tablespoons extra virgin olive oil optional
• 1 tablespoon dried mint crumbled or 2 tablespoons fresh mint chopped
• 1 teaspoon kosher salt or sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground sumac optional
• 1 tablespoon chopped fresh parsley optional

How to Make this

1. Wash and dry 2 medium Persian cucumbers, trim the ends and finely chop into small dice so they blend with the other veg.

2. Cut 3 ripe tomatoes, scoop out and discard the seeds to keep it from getting watery, then finely chop the tomato flesh.

3. Very finely chop 1 small red onion. If you want a milder taste soak the chopped onion in cold water for 5 minutes then drain.

4. Put the cucumbers, tomatoes and onion in a medium bowl and give them a quick toss so they mix.

5. Add 3 tablespoons fresh lemon juice (about 1 lemon), 2 tablespoons extra virgin olive oil if using, 1 tablespoon dried mint crumbled or 2 tablespoons fresh mint chopped, 1 teaspoon kosher or sea salt and 1/4 teaspoon freshly ground black pepper.

6. Toss everything together gently but thoroughly, then taste and adjust salt or lemon if needed.

7. If using, sprinkle 1/2 teaspoon ground sumac and 1 tablespoon chopped fresh parsley on top for color and a little tartness.

8. Let the salad sit for 5 to 10 minutes at room temp so the flavors meld, or chill for up to 15 minutes before serving. Eat within a day for best texture since cucumbers release water.

Equipment Needed

1. Cutting board
2. 8 inch chef’s knife for most chopping
3. Paring knife for trimming and seeding tomatoes
4. Medium mixing bowl to toss everything in
5. Measuring spoons (Tbsp and tsp)
6. Lemon juicer or small reamer, if you want easier juice extraction
7. Spoon or salad tongs for gentle tossing
8. Small bowl or cup plus a fine sieve or colander for soaking/draining the onion and catching tomato seeds
9. Clean kitchen towels or paper towels to dry the cucumbers

FAQ

Simple Shirazi Salad (Persian Recipe) Substitutions and Variations

• Persian cucumbers: try an English cucumber (same thin skin, no peeling needed), or a regular slicing cucumber peeled and seeds scooped out to cut down on water, or Lebanese/Kirby cucumbers if you want smaller crunch.
• Ripe tomatoes: use Roma or plum tomatoes (meatier, fewer seeds), or halved cherry or grape tomatoes for a sweeter bite, or vine ripe tomatoes if that’s what you have.
• Red onion: swap in a shallot finely minced for a milder, sweeter note, or thinly sliced sweet onion (soak briefly in cold water to tame sharpness), or chopped scallions for a gentler onion flavor.
• Fresh lemon juice: substitute fresh lime juice for a similar bright tang, or a splash of red wine or white wine vinegar for acidity, or pomegranate molasses for a Persian-y sweet-tart twist.

Pro Tips

1. Salt the chopped cucumbers and let them sit on paper towels for about 10 minutes then squeeze out the excess water, this keeps the salad from getting soggy and makes the flavors pop more when you toss everything.

2. If your tomatoes are extra juicy scoop the seeds into a sieve and press a bit with the back of a spoon or let the chopped tomatoes drain for a few minutes, that way it wont water down the dressing.

3. To mellow the red onion soak the chopped pieces in cold water for five to ten minutes then drain and pat dry, or grate the onion if you want the flavor spread more evenly and not big bites of sharpness.

4. Add lemon and salt gradually and taste as you go, and hold off on the olive oil until right before serving if you make this ahead, also tear fresh mint with your fingers instead of chopping so it keeps a fresher aroma.