I can’t get enough of Shirazi Salad. Finely diced Persian cucumbers, ripe tomatoes and red onion mingle with dried mint, fresh lemon juice and extra virgin olive oil. I often finish it with a sprinkle of sumac and chopped parsley. Curious to learn more about this classic side?

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I first tasted Shirazi Salad in a tiny Tehran cafe and i’ve been tweaking it ever since. This crunchy Persian cucumber and tomato mix is bright and a little addictive, not just a boring side.

I chop Persian cucumbers, tomatoes and a small red onion super fine, then toss them with dried mint, fresh lemon juice, extra virgin olive oil, a pinch of salt and sometimes a bit of sumac if i’m feeling fancy. It sits perfectly with Persian Food Iranian Cuisine or next to a Middle Eastern Quinoa Salad or Turkish Bulgur Salad at a grill, and somehow still surprises me.

Why I Like this Recipe

– I love how bright and zippy it tastes, it instantly perks up any meal.
– I like that it comes together really fast so I actually make it on weeknights.
– I enjoy the crisp contrast it adds, it makes everything feel less one-note.
– I like that it’s light and refreshing so i can eat a lot without feeling heavy.

Ingredients

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Cucumbers give crunch, lots of water and fiber, very low calorie, super refreshing
Tomatoes add juiciness, vitamin C and potassium, it’s mild sweetness and bright acidity
Red onion brings bite, sulfur compounds, small amount of fiber and sweetness
Dried mint adds aroma, aids digestion, herbal flavor, slightly cool and fragrant
Fresh lemon juice gives bright sourness, vitamin C and a lively tang
Olive oil adds healthy fats, silkiness and mild fruity notes, nice touch
Sumac offers tangy lemony zip and antioxidants, optional but really nice
A touch of sugar balances acidity, it adds subtle sweetness without overpowering
Parsley brings fresh herbiness, vitamin K and color, simple bright garnish

Ingredient Quantities

3 small Persian cucumbers, finely diced (about 2 cups) and drained if watery

2 medium ripe tomatoes, finely diced (about 1 1/2 cups)

1 small red onion, very finely diced (about 1/2 cup)

2 teaspoons dried mint, gently crushed between your fingers

3 tablespoons fresh lemon juice or lime juice

2 tablespoons extra virgin olive oil

1 teaspoon fine salt, or to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon sumac, optional but really nice

1/2 teaspoon sugar, optional to balance acidity

1 tablespoon fresh parsley, finely chopped optional

How to Make this

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1. Finely dice 3 small Persian cucumbers (about 2 cups), 2 medium ripe tomatoes (about 1 1/2 cups), and 1 small red onion (about 1/2 cup) so all pieces are roughly the same size for that classic crunchy bite.

2. If cucumbers or tomatoes look watery, sprinkle the cucumbers with a little salt and let them sit in a colander for 8 to 10 minutes, then press or pat them dry with a paper towel; you can also scoop out tomato seeds if they’re very juicy.

3. Very finely dice the red onion; if you want a milder bite, soak the diced onion in cold water for 5 minutes then drain and pat dry.

4. Put the cucumbers, tomatoes and onion in a medium mixing bowl.

5. Gently crush 2 teaspoons dried mint between your fingers to wake up the aroma, then add it to the bowl.

6. In a small bowl whisk together 3 tablespoons fresh lemon or lime juice, 2 tablespoons extra virgin olive oil, 1 teaspoon fine salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon sugar if using, and 1/2 teaspoon sumac if using, until the sugar and salt dissolve a bit.

7. Pour the dressing over the veggies and toss gently but thoroughly so everything gets coated; taste and adjust salt, lemon or sugar as needed.

8. Let the salad rest for at least 10 to 15 minutes at room temperature or chill 20 to 30 minutes in the fridge so the flavors meld — it actually improves after a short sit.

9. Just before serving stir in 1 tablespoon chopped fresh parsley if you like, give a final quick taste and add a tiny extra drizzle of olive oil or sprinkle of sumac for brightness. Serve with grilled meats, flatbread or rice.

Equipment Needed

1. Large cutting board, sturdy for chopping
2. Sharp chef’s knife, for cutting cucumbers and tomatoes
3. Paring knife, for the very fine dice and trimming
4. Medium mixing bowl, to toss everything together
5. Small bowl, to whisk the dressing in
6. Whisk or a fork, to blend the lemon oil and seasonings
7. Colander, to drain or rest watery cucumbers or tomatoes
8. Measuring spoons, for the lemon juice salt pepper sugar and sumac
9. Paper towels or a clean kitchen towel, to pat the veg dry

FAQ

Q: Can I use a different cucumber? A: Yes, English cucumbers or regular slicing cucumbers work fine. If they're seedy or watery, remove seeds or drain them first.

Q: Can I use fresh mint instead of dried? A: Yes, use about twice the amount of fresh mint as dried, chopped very fine. The flavor will be greener and brighter.

Q: How long will it keep in the fridge? A: Best within 12 to 24 hours. After that it gets soggy. Store in an airtight container and keep dressing separate for longer crispness.

Q: Is sumac required? A: No, it's optional. Sumac adds a tangy, lemony note but lemon juice already gives acidity so it's fine without it.

Q: My salad tastes too tart, how do I fix it? A: Add the 1/2 teaspoon sugar or a tiny bit more olive oil, then taste again. A pinch of salt can also balance flavors.

Q: Can this be made without onion? A: Yes, you can skip the onion or use scallions for a milder bite. If you want less onion heat try soaking it in cold water for 5 minutes first.

Persian Shirazi Salad Recipe Substitutions and Variations

Persian cucumbers: English or regular slicing cucumber works fine (peel and deseed if watery), or use 1 cup diced bell pepper for crunch if you need a cucumber-free option.
Ripe tomatoes: swap with Roma/plum tomatoes for a firmer, less juicy result, or use halved cherry tomatoes for a sweeter bite, or drained canned diced tomatoes in a pinch.
Small red onion: replace with a shallot for a milder, sweeter flavor, or use thinly sliced green onions (white part) if you want less bite, or finely diced sweet yellow onion.
Fresh lemon or lime juice: use white wine or apple cider vinegar instead, start with about 3/4 the amount and taste, or bottled lemon juice if fresh isnt available.

Pro Tips

– Use a super sharp knife and aim for even dice, it makes the salad crunch and look way better. If you’re chopping for a crowd cut the pieces a little smaller so every bite gets all three veggies.

– Get rid of excess water the gentle way, not by mashing. Wrap cucumbers in a clean towel and press, or use a salad spinner, and gently scoop tomato seeds into a small bowl and save that juice if you want to loosen the dressing later.

– Don’t salt and walk away, add a little, toss, then taste after 10 to 15 minutes — juices concentrate as it rests so you might need less salt than you think. If it’s too sharp add a tiny pinch of sugar or a splash more olive oil to mellow it out.

– If you need to make it ahead keep the dressing separate and chop tomatoes last if possible, then toss just before serving. It’s still tasty after sitting but the tomatoes will go soft if you make it too far in advance.