Shirazi Salad is incredibly simple to prepare yet bursting with freshness. It’s naturally vegan, low in calories, and gluten-free. The combination of crisp vegetables with the bright acidity of lemon juice and the subtle aroma of dried mint creates a salad that’s light, refreshing, and perfect for warm-weather meals. It pairs beautifully with a wide variety of main courses and is a great make-ahead option since the flavors continue to develop as it sits.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Persian cucumbers or English cucumbers
Ripe tomatoes
Red onion
Fresh lemon juice or white vinegar
Dried mint
Olive oil (optional)
Salt
Black pepper
Directions
Wash and finely dice the cucumbers, tomatoes, and red onion into small, uniform pieces.
Place the diced vegetables in a mixing bowl.
In a small bowl, whisk together lemon juice or vinegar, dried mint, salt, and black pepper. Add olive oil if using.
Pour the dressing over the chopped vegetables and toss to combine.
Taste and adjust seasoning if needed.
Let the salad rest for 10–15 minutes to allow the flavors to meld before serving.
Serve chilled or at room temperature.
Servings and timing
This recipe serves 4 people. Preparation time: 10 minutes Total time: 10 minutes
Variations
With Olive Oil: Add a drizzle of olive oil for a smoother dressing.
Add Herbs: Mix in fresh parsley or cilantro for added color and flavor.
Pomegranate Boost: Sprinkle pomegranate seeds on top for a sweet-tart contrast.
Crunchy Twist: Add chopped radishes or green bell pepper for extra crunch.
Spicy Option: Add a pinch of sumac or a few crushed red pepper flakes.
Red Wine Vinegar: Use red wine vinegar instead of lemon juice for a tangier bite.
Garlic Kick: Stir in a finely minced garlic clove for bold flavor.
Storage/Reheating
Store Shirazi Salad in an airtight container in the refrigerator for up to 2 days. This salad is best enjoyed fresh but can be made a few hours ahead to allow the flavors to develop. It does not require reheating and is always served cold or at room temperature.
FAQs
What is Shirazi Salad made of?
Shirazi Salad is made of finely chopped cucumbers, tomatoes, red onion, and a dressing of lemon juice or vinegar with dried mint.
What kind of cucumbers should I use?
Persian or English cucumbers are ideal because they have thin skin and minimal seeds, making them perfect for dicing.
Can I make Shirazi Salad ahead of time?
Yes, it can be made a few hours in advance. In fact, letting it sit enhances the flavor. Just drain any excess liquid before serving.
Is Shirazi Salad vegan?
Yes, it’s naturally vegan and plant-based, containing only vegetables and a simple dressing.
Do I need to peel the cucumbers?
If using Persian or English cucumbers, peeling is not necessary. For thicker-skinned varieties, peeling is recommended.
Can I add other vegetables?
Yes, but keep additions minimal to maintain the salad’s light and fresh character. Radishes, bell peppers, or herbs can be good additions.
What can I serve Shirazi Salad with?
It pairs well with grilled meats, stews, kebabs, rice dishes, or as a refreshing starter.
Can I use fresh mint instead of dried?
Yes, but dried mint offers a unique, authentic flavor. Fresh mint will give it a brighter, herbal taste.
Is Shirazi Salad spicy?
No, it’s not traditionally spicy. However, you can add a touch of chili if you like some heat.
Does Shirazi Salad need olive oil?
Olive oil is optional. The traditional version often omits it, relying on the acidity of lemon or vinegar and the flavor of mint.
Conclusion
Shirazi Salad is a crisp, refreshing, and easy-to-make dish that brings the flavors of Persian cuisine to your table. With just a few ingredients and no cooking required, it’s perfect for hot days, quick meals, or as a flavorful side to heavier main dishes. Whether you’re serving it at a family gathering or as part of a weeknight dinner, this light and tangy salad adds a burst of freshness to any plate.
Shirazi Salad is a traditional Persian salad made with finely diced cucumbers, tomatoes, and red onion, dressed with lemon juice or vinegar and dried mint. It’s a light, refreshing, and tangy side dish perfect for pairing with grilled meats or rice dishes.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:4 servings
Category:Salad
Method:No-Cook
Cuisine:Persian
Diet:Vegan
Ingredients
2 Persian cucumbers or 1 English cucumber, finely diced
2 medium ripe tomatoes, finely diced
1/2 red onion, finely diced
2 tablespoons fresh lemon juice or white vinegar
1 teaspoon dried mint
1 tablespoon olive oil (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Instructions
Wash and finely dice the cucumbers, tomatoes, and red onion into small, uniform pieces.
Place the diced vegetables in a large mixing bowl.
In a small bowl, whisk together the lemon juice or vinegar, dried mint, salt, black pepper, and olive oil if using.
Pour the dressing over the vegetables and toss to combine evenly.
Taste and adjust seasoning as needed.
Let the salad rest for 10–15 minutes to allow flavors to meld.
Serve chilled or at room temperature.
Notes
Add olive oil for a smoother, richer dressing.Sprinkle with pomegranate seeds for a sweet-tart twist.Add chopped radishes or bell pepper for extra crunch.Use red wine vinegar instead of lemon juice for a sharper flavor.Mix in a minced garlic clove for a stronger taste.Chopped parsley or cilantro can add fresh color and aroma.
