Shirazi Salad
A crisp Persian salad of finely diced cucumber, tomato, and red onion tossed with fresh mint, parsley, lime juice, and olive oil. Bright, hydrating, and ready in 15 minutes.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 15 g
- 15 g
- 3 tbsp
- 2 tbsp
- ½ tsp
- ¼ tsp
- ½ tsp
Process
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Finely dice the cucumber, tomatoes, and red onion into uniform 5–6 mm cubes. For the tomatoes, cut them in half horizontally and gently squeeze out the seeds and excess juice before dicing to keep the salad crisp.
Transfer the diced cucumber, tomatoes, and red onion to a large bowl. Add the chopped fresh mint and parsley.
In a small bowl, whisk together the lime juice, extra-virgin olive oil, salt, and black pepper if using.
Pour the dressing over the salad and toss gently with a spoon until everything is evenly coated.
Taste and adjust salt or lime juice if needed. Sprinkle with sumac if desired. Serve immediately, or chill for 10 minutes to let the flavors meld.
Kitchen notes
Kitchen notes
- The most common mistake is cutting the vegetables too large or unevenly; a fine, uniform dice ensures the salad feels cohesive and light. Use a sharp knife and take your time.
- Salting the diced cucumber and tomato and letting them drain in a colander for 10 minutes before mixing prevents a watery salad. Pat dry before combining with the dressing.
- For the best flavor, use fresh lime juice, not bottled, and add the herbs just before serving to keep them vibrant. If making ahead, store the dressing separately and toss right before eating.
Substitutions
- lime juice→lemon juice
- red onion→shallot or sweet onion
- fresh mint→dried mint (use 1 tsp)
- sumac→lemon zest
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad will release some liquid; drain before serving. For best texture, keep the dressing separate and toss just before eating. This salad is not suitable for freezing.
FAQ
The questions we get asked most
Why is my Shirazi salad watery?
The tomatoes and cucumbers release water over time, especially if salted. To prevent this, remove the tomato seeds and pulp, and after dicing, toss the cucumber and tomato with a pinch of salt and let them drain in a colander for 10 minutes. Pat dry before mixing with the dressing.
Can I make Shirazi salad ahead of time?
You can prep the vegetables and herbs up to 4 hours ahead and store them in separate containers in the fridge. Keep the dressing separate and combine just before serving. If you must mix it ahead, add the dressing at the last minute to avoid sogginess.
How long does Shirazi salad keep in the fridge?
It is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The vegetables will soften and release liquid, so drain before serving. Do not freeze.
What can I use instead of lime juice?
Lemon juice is a common substitute and works well. Use the same amount (3 tablespoons) of freshly squeezed lemon juice. You can also use unseasoned rice vinegar mixed with a little water, but the flavor will be different.
Is Shirazi salad supposed to be spicy?
No, traditional Shirazi salad is not spicy. It is tangy and refreshing from lime juice and herbs. If you want heat, you can add a pinch of cayenne or finely chopped fresh chili, but that is not traditional.
Can I add other vegetables to Shirazi salad?
The classic recipe uses only cucumber, tomato, and onion. However, you can add finely diced bell pepper or radish for extra crunch. Avoid starchy vegetables like potatoes or corn, which change the character of the salad.
How do I know when Shirazi salad is done?
It is a no-cook salad, so it is done as soon as all ingredients are combined and seasoned to taste. The vegetables should be crisp and the dressing should lightly coat them. Taste and adjust salt and lime juice before serving.
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