I’m obsessed with this Shirazi Salad of crisp cucumber, ripe tomato and bright fresh herbs with olive oil and lemon, a light, healthy and simple choice for summer.

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I love a simple bowl of Shirazi Salad because it somehow tastes like summer and a little mystery at once. Ripe tomatoes and crisp Persian cucumbers make the whole thing sing, light and bright without trying too hard.

It’s low fuss and surprisingly bold, so I bring this Cucumber Tomato Salad to potlucks just to watch people eat it then ask whats in it. Eat it with other dishes or by itself, youll be surprised how addictive fresh and simple can be.

Every time I make it people go back for seconds, and I wont pretend I know why its so irresistible.

Ingredients

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Juicy, slightly sweet, lots of vitamin C and fiber, makes salad bright and fresh
Cool, watery crunch with potassium and low calories, keeps salad crisp and light
Sharp bite, a little sweetness when soaked, adds savory depth and antioxidants
Herby lift, aids digestion, adds perfume and green color, so refreshing in summer
Tangy, bright acid that balances oil, adds vitamin C and clean flavor
Smooth, fatty mouthfeel, healthy monounsaturated fats, ties ingredients together, adds sheen
Deep red tang, citrusy sour note, little goes far for color and zip

Ingredient Quantities

3 medium ripe tomatoes, seeded if you like and finely diced

2 Persian cucumbers or 1 large English cucumber, peeled or not and finely diced

1 small red onion, very finely chopped

1/4 cup fresh mint leaves, packed and finely chopped

2 tablespoons fresh parsley, finely chopped optional but nice

2 tablespoons fresh lemon juice, more to taste

2 tablespoons extra virgin olive oil, or a little more if needed

1/2 teaspoon fine salt, adjust to taste

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried mint optional for an extra Persian touch

1/2 teaspoon ground sumac optional for tangy color and flavor

1 to 2 teaspoons red wine vinegar or white vinegar optional instead of or with lemon

How to Make this

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1. Wash and dry the tomatoes and cucumbers; if you want less liquid, cut tomatoes in half and gently scoop out seeds with a spoon before finely dicing, and either peel the English cucumber or leave the skin on for crunch, then finely dice the cucumbers too.

2. Very finely chop the red onion; if the onion is too sharp for you, soak the chopped pieces in cold water for 5 minutes then drain and pat dry, it mellows the bite.

3. Chop the fresh mint and parsley finely, pack the mint into the measuring cup first so you get the right amount, and set the herbs aside.

4. In a small bowl or jar whisk together 2 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, 1/2 teaspoon fine salt, 1/4 teaspoon freshly ground black pepper, and if using add 1 to 2 teaspoons red wine or white vinegar; stir or shake until combined.

5. If you want that extra Persian touch, add 1/2 teaspoon dried mint and 1/2 teaspoon ground sumac to the dressing and mix well, or sprinkle them over the salad later for color, your call.

6. In a mixing bowl combine the diced tomatoes, cucumbers, drained or soaked onion, and chopped herbs; pour the dressing over and toss gently but thoroughly so everything gets coated, taste and adjust lemon, salt or pepper as needed.

7. If the salad seems watery because of the tomatoes or cucumbers, scoop it into a fine mesh sieve or colander over a bowl for 10 minutes to drain a bit, or press lightly with a spatula, then return to the bowl and re-toss with any extra lemon or oil you like.

8. Let the salad rest in the fridge for at least 15 to 30 minutes to let flavors marry, but serve within a few hours so it stays crisp; its best the same day.

9. Serve chilled or room temp with grilled meats, rice, flatbread or just on its own; this is low carb, gluten free and vegan so it’ll pair with just about anything, and if you want more zip add more lemon or a pinch more sumac before serving.

Equipment Needed

1. Chef’s knife, sharp if you got one
2. Cutting board, big enough for tomatoes and cucumbers
3. Measuring spoons and a tablespoon measure for lemon and oil
4. Measuring cup (for packing the mint and measuring liquids)
5. Small bowl or jar plus a whisk or fork to mix the dressing
6. Large mixing bowl to toss everything together
7. Fine mesh sieve or colander to drain excess liquid
8. Spatula or wooden spoon to press and re-toss the salad

FAQ

Q: What is Salad Shirazi? A: It is a simple Persian tomato and cucumber salad from the city of Shiraz, with onion, fresh mint, lemon juice and olive oil. Bright, tangy and crunchy, it’s basically summer in a bowl.

Q: Why does my salad get watery? A: Tomatoes and cucumbers release juice. To avoid that, seed very ripe tomatoes, salt them lightly and let sit 5 to 10 minutes then drain off the liquid. Use firm cucumbers or Persian cukes, and toss the dressing in right before serving.

Q: Can I make it ahead of time? A: Yes, but only a few hours ahead. For best texture make the veggies and herbs, keep the dressing separate, then combine 15 to 30 minutes before serving. If you must make it overnight add the dressing just before eating.

Q: What can I serve it with? A: It’s great with kabobs, grilled fish, rice dishes, or just flatbread and yogurt. Works as a fresh side or an easy topping for sandwiches and bowls.

Q: Can I substitute ingredients or add extras? A: Sure, parsley or cilantro are fine, dried mint and sumac add authentic flavor. You can add a little feta or olives for saltiness, and use red wine or white vinegar instead of some of the lemon juice if you like.

Q: How long will it keep in the fridge? A: Stored in an airtight container it lasts 2 to 3 days, but it loses crispness quickly. Best eaten the same day or within 24 hours for maximum freshness.

Salad Shirazi (Persian Tomato Cucumber Salad) Recipe Substitutions and Variations

Tomatoes: use cherry or grape tomatoes, halved, they’re sweeter and less watery than big tomatoes; or grab roma/plum tomatoes for firmer flesh if thats what you have.
Cucumbers: swap Persian cukes for an English cucumber (seed and peel if waxed) or a regular slicing cucumber peeled and seeded; if it seems watery, salt and drain for 10 minutes.
Red onion: use a shallot for a milder, sweeter bite or thinly sliced scallions/green onions if you want something gentler; to mellow any raw onion soak in cold water for 5 to 10 minutes.
Sumac: if you dont have sumac use extra lemon zest or a squeeze of lemon juice for that tart brightness, or try a little pomegranate molasses for Persian style tang and color.

Pro Tips

1) Salt and chill briefly to cut the water and boost flavor. Put the diced tomatoes or cucumbers in a sieve with a pinch of salt for 10 minutes then press gently, but save that drained liquid — mix a spoonful into the dressing for extra tomatoey punch.

2) Add acid in small amounts and taste as you go, lemon or vinegar can get sharp fast. If it’s too tart, a tiny pinch of sugar or a drop more olive oil will smooth it out without making it sweet.

3) Keep most herbs raw and only chop them just before tossing, they stay bright that way. Reserve a few mint leaves whole for garnish, they make it look and smell fresher.

4) Match dice size and serve soon, uniform pieces give better bites and the salad is best the same day. If you must make it ahead, hold back a little oil and lemon then finish and toss right before serving.