Persian Shirazi Salad
Persian Shirazi Salad is a bright, crunchy bowl of tangy, fresh flavors that wakes up any meal. This simple mix of cucumbers, tomatoes, onion, lime, dried mint, and olive oil is the best quick side to make any night. It comes together in minutes and tastes homemade and perfect every time. Follow this recipe and you’ll get a crisp, refreshing salad that pairs with everything.
If you love crunchy salads, try my bright apple broccoli cauliflower salad for another easy, loaded side.
Why This Persian Shirazi Salad Will Become Your New Favorite
- Quick & Easy (ready in under 10 minutes)
- Family Approved (kids and grown-ups both go back for seconds)
- Budget-Friendly (simple pantry staples)
- Better Than Store-Bought (fresher, brighter, more vibrant)
- Customizable (make it vegan, add herbs, or spice it up)
This salad tastes like a sunny Sunday morning—cozy and comforting in a light, zippy way. Let me show you how simple it really is.
Ingredients for Persian Shirazi Salad
For the Base:
- 6 Persian cucumbers or 2 English cucumbers (finely chopped)
- 6 medium Roma tomatoes (seeded and finely chopped)
- 1 small red onion (peeled and finely chopped)
For the Dressing:
- 3 small Persian limes or 1 large lemon (about 5 tbsp of fresh lemon juice) (freshly squeezed)
- 2 tbsp dried mint (this is the key flavor)
- 3 tbsp olive oil (extra virgin, room temperature)
- Salt and pepper to taste (start light, then adjust)
Helpful notes: use Persian cucumbers for crunch (or substitute English cucumbers if needed). Use freshly squeezed lime or lemon juice for the best tang.
How to Make the Best Persian Shirazi Salad (Step by Step)
Persian Shirazi Salad is incredibly simple. These steps keep everything crisp and balanced.
- Gather and chill a large mixing bowl and a sharp knife. Prep all tools first so the salad stays crisp.
- Peel and finely chop the red onion into small pieces. Small pieces blend with the cucumber and soften fast.
- Cut the ends off the cucumbers. Cut them in half lengthwise, slice into quarters, then chop finely.
- Cut each Roma tomato in half and scoop out the seeds. Finely chop the tomato flesh. Removing seeds prevents a watery salad.
- Squeeze the limes or lemon into a small bowl. Add salt, pepper, and the dried mint. Whisk with the olive oil if you like a smoother dressing.
- In the chilled mixing bowl, combine the chopped cucumbers, tomatoes, and red onion. Pour the citrus, mint, salt, and pepper on top. Toss gently until everything is evenly coated.
- Add the olive oil before serving and toss once more. Taste and adjust salt or lemon if needed.
You’ll know it’s ready when the salad smells bright and fresh and every bite is crisp, tangy, and minty.
How to Serve Persian Shirazi Salad
Pair this salad with grilled chicken, fish, kebabs, or a bowl of warm rice for a cozy, balanced meal. Serve it in a shallow bowl and add a sprinkle of extra dried mint on top for a golden, Instagram-ready finish. For kids, skip the raw red onion or soak it briefly in cold water to tame the bite.
Try serving a small scoop on top of hummus as an adult-friendly appetizer for a crunchy, creamy contrast. You can also offer warm flatbread on the side for a loaded bite.
How to Store Persian Shirazi Salad
Fridge: Store in an airtight container for up to 2 days; the salad is best eaten the same day for ultimate crunch.
Freezer: Not recommended — cucumbers and tomatoes lose texture when frozen.
Reheating: No reheating needed. Keep chilled and serve cold for the freshest taste.
Pro Tips to Nail This Persian Shirazi Salad Every Time
- Chop everything small and even for a uniform texture and flavor in every bite.
- Remove tomato seeds to avoid a watery salad.
- Add dressing just before serving to keep cucumbers crispy.
- Toast a tiny pinch of dried mint in a dry pan for 10 seconds to deepen the flavor.
- Taste and adjust lemon and salt in small steps — citrus brightens, salt balances.
Easy Variations to Try
- Vegan/Allergy-friendly: Use the same recipe — it’s already vegan and gluten-free.
- Spicy version: Add a pinch of red pepper flakes or minced jalapeño for heat.
- Herb-loaded: Swap half the dried mint for finely chopped fresh parsley or cilantro for a fresher edge.
Frequently Asked Questions
Can I make Persian Shirazi Salad ahead of time?
Yes, you can chop ingredients ahead and keep them separate. Toss with dressing just before serving for best texture.
What can I substitute for dried mint?
Use 1 tbsp fresh mint chopped (it will be brighter and less concentrated) or 1 tsp dried oregano for a different herb note.
Why did my Persian Shirazi Salad turn out watery?
Too much tomato juice or dressing can make it soggy. Remove tomato seeds and add dressing just before serving to avoid this.
Can I freeze leftover Persian Shirazi Salad?
No — freezing breaks down cucumber and tomato texture. Keep leftovers refrigerated and eat within 48 hours.
You’re Going to Love This Persian Shirazi Salad
This Persian Shirazi Salad is a keeper because it’s quick, bright, and endlessly versatile. It dresses up weeknight dinners and brings a fresh lift to big gatherings. If you make it, please leave a star rating and a comment to tell me how it went. Don’t forget to Pin this recipe so you never lose it! Share it with a friend on Facebook who needs this in their life.
What’s your favorite twist on this recipe? Tell me in the comments!
Conclusion
Pin this recipe! For another simple take on Shirazi salad, check this Simple Shirazi Salad Recipe – The Mediterranean Dish for extra inspiration.
Print
Persian Shirazi Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A refreshing mix of cucumbers, tomatoes, and onion with a tangy dressing, perfect as a side dish.
Ingredients
- 6 Persian cucumbers or 2 English cucumbers (finely chopped)
- 6 medium Roma tomatoes (seeded and finely chopped)
- 1 small red onion (peeled and finely chopped)
- 3 small Persian limes or 1 large lemon (about 5 tbsp of fresh lemon juice, freshly squeezed)
- 2 tbsp dried mint
- 3 tbsp olive oil (extra virgin, room temperature)
- Salt and pepper to taste (start light, then adjust)
Instructions
- Gather and chill a large mixing bowl and a sharp knife.
- Peel and finely chop the red onion into small pieces.
- Cut the ends off the cucumbers, slice into quarters, then chop finely.
- Cut each Roma tomato in half, scoop out the seeds, and finely chop the flesh.
- Squeeze the limes or lemon, add salt, pepper, and dried mint, then whisk with olive oil.
- Combine the chopped cucumbers, tomatoes, and red onion in the chilled mixing bowl.
- Pour the dressing on top and toss gently until coated.
- Add the olive oil before serving, taste, and adjust if needed.
Notes
Use freshly squeezed lime or lemon juice for the best tang. This salad is best eaten the same day for ultimate crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg