Bright, crisp, and brimming with fresh Mediterranean flair, Shirazi Salad is a celebration of simplicity. Its combination of crunchy cucumbers, juicy tomatoes, sharp red onion, and zesty citrus dressing creates a dish that is as flavorful as it is refreshing. This humble salad delivers bold taste with minimal ingredients, making it a perfect companion to warm-weather feasts or light weekday meals.
Ingredient Breakdown
The base of the salad rests on the cucumbers, and choosing the right type makes a significant difference. Persian and Lebanese cucumbers are ideal for their firm texture, delicate skins, and minimal seeds. Their naturally sweet, refreshing bite holds up well even after dressing, preventing sogginess and preserving crunch.
Tomatoes bring a juicy element to the mix, balancing the salad with subtle sweetness and acidity. Opting for ripe yet firm tomatoes ensures they hold their shape after dicing. Red onion, with its vibrant hue and sharp flavor, adds just enough bite to cut through the sweetness of the tomatoes and the mellow cucumbers. Dicing it finely is key to integrating it smoothly into every spoonful.
The dressing is a bold but balanced blend of olive oil and citrus. Fresh lemon juice provides brightness and tang, while traditional Ab Ghooreh — the juice of unripe sour grapes — offers an even sharper, almost floral acidity that’s deeply rooted in Persian cuisine. Either option infuses the salad with zest and depth.
To finish, a generous handful of chopped fresh mint lifts the entire dish. It brings a burst of herbal coolness that marries beautifully with the citrusy notes of the dressing, rounding out the salad with aromatic freshness.
Step-by-Step Preparation Guide
Start by prepping your vegetables. Dice the cucumbers and tomatoes into uniform, small cubes for an even, balanced texture. The key here is precision — keeping everything similar in size ensures a well-mixed salad where no ingredient dominates.
For the red onion, a finer dice is best. This not only helps distribute the pungent flavor more evenly but also makes the overall mouthfeel smoother. If you’re sensitive to the sharpness of raw onion, soak the diced pieces in cold water for about 10 minutes before adding them to the salad. This simple step mellows the intensity without dulling the flavor.
Once your vegetables are prepped, transfer them to a large bowl. Pour over the extra virgin olive oil and freshly squeezed lemon juice, or Ab Ghooreh if you’re going the traditional route. Season with salt and give everything a light, careful toss. Be gentle — this salad thrives on its delicate textures.
Scatter the chopped fresh mint over the top and toss once more. Let the salad rest at room temperature for 10 to 15 minutes before serving. This short resting time allows the juices to mingle and the flavors to settle into one harmonious bite.
Recipe Tips
How to keep cucumbers crisp after dicing:
Use firm, chilled cucumbers and avoid over-mixing once they’re dressed. Salting the cucumbers in advance and draining any liquid can help retain their texture.
Tips for balancing the acidity in the dressing:
Taste as you go. Lemon juice can vary in intensity, so start with a smaller amount and build up. Adding a touch more olive oil can mellow sharpness if needed.
Using dried mint as a substitute when fresh is unavailable:
Crumble dried mint finely and add it sparingly. It’s more concentrated than fresh, so a little goes a long way.
Chilling the salad vs. serving it at room temperature:
While chilling makes the salad extra refreshing, letting it sit briefly at room temperature enhances flavor. For best results, prepare it slightly ahead and let it rest for 10–15 minutes before serving.
What to Serve With This Recipe
Shirazi Salad is exceptionally versatile and pairs wonderfully with grilled kebabs, lamb chops, or roasted chicken. The crisp acidity cuts through the richness of grilled meats, offering a cooling contrast that keeps the palate refreshed.
It’s equally at home beside a bowl of fluffy Persian rice or warm flatbread. Use it as a scoopable side or pile it atop the bread for a quick, flavorful bite.
As part of a mezze platter, it brings brightness to the table alongside creamy hummus, smoky baba ganoush, or olives. It also shines as a side dish for grilled fish or pan-seared shrimp, thanks to its light citrus-forward flavor.
For a vegetarian or vegan spread, pair it with herbed rice dishes, lentil stews, or falafel wraps — its clean taste enhances heartier plates without overpowering them.
Frequently Asked Questions
Can I prepare Shirazi Salad ahead of time?
Yes, you can prep the vegetables a few hours ahead, but it’s best to dress the salad shortly before serving to maintain texture.
What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 24 hours. Note that the cucumbers and tomatoes may release liquid over time, slightly softening the texture.
Can I use different types of onions or tomatoes?
Absolutely. Yellow or sweet onions work if you prefer a milder flavor, and cherry tomatoes can be a great alternative when diced tomatoes are out of season.
Is it okay to add other herbs or vegetables?
Yes, feel free to experiment with parsley, dill, or even chives. Diced bell peppers or radishes can also add color and crunch.
Creative Variations
To add a pop of color and sweetness, toss in pomegranate seeds just before serving. They bring a jeweled sparkle and a gentle burst of tartness that contrasts beautifully with the mint and citrus.
Diced bell peppers, especially red or yellow, contribute a satisfying crunch and a touch of sweetness. They also add visual vibrancy that makes the dish even more appealing.
For a deeper Middle Eastern flavor profile, try a pinch of sumac in the dressing. This tangy spice enhances the sour notes of the lemon or Ab Ghooreh and pairs well with the mint.
You can also swap lemon juice with lime for a subtler citrus twist that still maintains the salad’s bright flavor. The lime adds a tropical note that complements seafood dishes particularly well.
Shirazi Salad is a testament to how simple, fresh ingredients can create something utterly satisfying. With just a handful of pantry staples and seasonal produce, it delivers bold flavor and crisp texture in every bite. Whether served as a side, starter, or part of a larger feast, it’s a refreshing dish that always finds a place on the table.
Ingredients
2 tomatoes
½ red onion
3 Persian or Lebanese cucumbers
3 tablespoons extra virgin olive oil
1 medium lemon, juiced (about 4–5 tablespoons) or traditional Ab Ghooreh (sour grape juice)
Salt, to taste
A handful of fresh mint leaves
Instructions
Begin by dicing the cucumbers and tomatoes into uniform, small-sized cubes to ensure a balanced bite and visual appeal. Finely chop the red onion into even smaller cubes to mellow its sharpness. For a more delicate flavor, soak the diced onion in cold water for about 10 minutes, then drain thoroughly.
Transfer all chopped vegetables into a large mixing bowl. Drizzle with the extra virgin olive oil and freshly squeezed lemon juice—or Ab Ghooreh, if using—for a tart, citrusy zing. Season generously with salt to enhance the brightness of the vegetables.
Scatter the chopped fresh mint over the salad, then gently toss everything together until well combined. Let the salad rest for 10 to 15 minutes at room temperature to allow the flavors to meld before serving.
Shirazi Salad Recipe
Ingredients
- 2 tomatoes
- ½ red onion
- 3 Persian or Lebanese cucumbers
- 3 tablespoons extra virgin olive oil
- 1 medium lemon juiced (about 4–5 tablespoons) or traditional Ab Ghooreh (sour grape juice)
- Salt to taste
- A handful of fresh mint leaves
Instructions
- Begin by dicing the cucumbers and tomatoes into uniform, small-sized cubes to ensure a balanced bite and visual appeal. Finely chop the red onion into even smaller cubes to mellow its sharpness. For a more delicate flavor, soak the diced onion in cold water for about 10 minutes, then drain thoroughly.
- Transfer all chopped vegetables into a large mixing bowl. Drizzle with the extra virgin olive oil and freshly squeezed lemon juice—or Ab Ghooreh, if using—for a tart, citrusy zing. Season generously with salt to enhance the brightness of the vegetables.
- Scatter the chopped fresh mint over the salad, then gently toss everything together until well combined. Let the salad rest for 10 to 15 minutes at room temperature to allow the flavors to meld before serving.
