Salad-e Shirazi

Salad-e Shirazi is a crisp, juicy Persian salad of finely diced cucumber, tomato, and red onion, lifted with dried mint and tangy verjuice. It is light, refreshing, and intensely bright, making it an ideal contrast to rich mains or a simple warm-weather side.

Nutrition · per serving

85kcal

1.6gProtein

7.6gCarbs

6.2gFat

1.7gFiber

2 servings

Ingredients

8 items

Salad

cucumber, finely diced200 g

tomatoes, finely diced200 g

red onion, very finely diced60 g

dried mint1 tsp

verjuice1 tbsp

extra-virgin olive oil1 tbsp

fine salt1/2 tsp

black pepper1/4 tsp

Tips

•For the best Shirazi texture, cut everything as evenly and finely as possible.
•If verjuice is unavailable, use fresh lime juice, though verjuice gives the most traditional gentle tartness.
•This salad is excellent alongside grilled dishes, rice, flatbread, or stews such as khoresh.
•If your onion is very sharp, rinse the diced onion briefly in cold water and drain well before adding.

Steps

1
Wash and dry the vegetables well. Finely dice the cucumber and tomatoes into small, even cubes; very finely dice the red onion so the salad has the classic delicate texture. If the tomatoes are especially watery, let them drain for a minute on the board so the dressing does not become diluted.
200 g cucumber, finely diced200 g tomatoes, finely diced60 g red onion, very finely diced
2
Place the cucumber, tomatoes, and red onion in a bowl. Sprinkle over the dried mint, salt, and black pepper.
200 g cucumber, finely diced200 g tomatoes, finely diced60 g red onion, very finely diced1 tsp dried mint1/2 tsp fine salt1/4 tsp black pepper
3
Pour in the verjuice and olive oil, then toss thoroughly until everything is evenly coated. Taste and adjust with a little more salt or verjuice if you want a sharper finish. The salad should taste bright, fresh, and lightly tart rather than oily.
1 tbsp verjuice1 tbsp extra-virgin olive oil
4
Serve immediately for the freshest texture, or let it sit for 5 minutes for the flavors to meld slightly before serving.

Origin & History

Salad-e Shirazi comes from Shiraz in southern Iran and is one of the most iconic salads in Persian home cooking. It is valued for its finely chopped texture and refreshing balance of cucumber, tomato, onion, mint, and sour dressing. The salad is commonly served as a table staple alongside rice dishes, kebabs, and stews.

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Steps

Wash and dry the vegetables well. Finely dice the cucumber and tomatoes into small, even cubes; very finely dice the red onion so the salad has the classic delicate texture. If the tomatoes are especially watery, let them drain for a minute on the board so the dressing does not become diluted.

200 g cucumber, finely diced200 g tomatoes, finely diced60 g red onion, very finely diced

Place the cucumber, tomatoes, and red onion in a bowl. Sprinkle over the dried mint, salt, and black pepper.

200 g cucumber, finely diced200 g tomatoes, finely diced60 g red onion, very finely diced1 tsp dried mint1/2 tsp fine salt1/4 tsp black pepper

Pour in the verjuice and olive oil, then toss thoroughly until everything is evenly coated. Taste and adjust with a little more salt or verjuice if you want a sharper finish. The salad should taste bright, fresh, and lightly tart rather than oily.

1 tbsp verjuice1 tbsp extra-virgin olive oil

Serve immediately for the freshest texture, or let it sit for 5 minutes for the flavors to meld slightly before serving.

Origin & History